TURMERIC VEGETABLE SOUP (FAR EAST)

 


  • 1.5 teaspoons grated fresh turmeric
  • 4 baby zucchini and baby eggplants each
  • 12-14 green beans
  • 1 carrot
  • 1 each red and yellow bell pepper
  • 1 onion
  • 3 tablespoons of olive oil
  • 6 cups of hot water
  • 4-5 leaves of chard
  • 1 can cream, salt


Clean the zucchini, eggplant, carrot, green beans and bell pepper, then cut them into thin pieces. Put the olive oil in a saucepan and fry the finely chopped onion lightly. Add the chopped vegetables and sauté for 1-2 minutes. Add water and cook until the vegetables are slightly soft. Add the chard that you cut into thin pieces and cook for another 3-4 minutes. Mix grated fresh turmeric and cream. Add a few spoonfuls of the soup's water to the mixture and let it cool. Slowly add the soup, continuing to stir. Cook for 2 minutes. Adjust the salt and serve.

ENJOY YOUR MEAL

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