It’s long since I made soup and I was longing for a good one. I wanted something creamy and healthy and settled for creamy vegetable soup. It not only quenched my longing but my taste buds appreciated the rich, creamy, chunky vegetable soup.
Ingredients
- Carrot – 2 (chopped)
- Green beans – 12 (chopped)
- Green bell pepper – 1/2 (chopped)
- Green peas – ¼ cup (thaw it if using frozen)
- Onion powder – ½ teaspoon
- Garlic powder – ½ teaspoon
- Corn starch powder- 2 teaspoons
- Soy milk / rice milk- ½ cup
- Olive oil – 2 tablespoons
- Salt to taste
- Ground pepper for seasoning
- Parsley for garnishing
- Vegetable broth / water – 2 cups
Directions
1. Add oil to deep bottomed pan. Add carrot, green peas, bell pepper and green beans. Add garlic powder and onion powder and stir fry them for 5 minutes until tender but crisp.
2. Stir in water / vegetable broth and bring it to boil. Simmer for 15 more minutes.
3. Mix cornstarch in 3 tablespoons of water and add to the soup. Whisk well as not to form any lumps. Once the soup has thickened add soy milk.Switch off heat
4. Season with salt and pepper. Garnish with parsley and serve.
Notes
1. You could use ½ onion in place of onion powder and 1 minced garlic in replacement of garlic powder.
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