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Recipe Name: Cream of Mixed Vegetable Soup  
Category: Soups & Beverages


Prep Time Cook Time Serves



Peas   100 g
Tomatoes   100 g
Carrot   20 g
Turnip   20 g
Onion   20 g
Vegetable stock or water   1/2 Cup
Butter   2 tsp
Bay leaf   1
Pepper corns   1-2
Corn flour   1 tsp
Milk   1/4 Cup
Salt   1/4 tsp
Nutmeg powder   a pinch
Pepper powder   1/4 tsp
For Garnish
Grated cheese   10 g


  • Heat 2 tsp butter in a sauce pan, add chopped onion and carrot and sauté,
  • Add peas, mint, pepper corns, seasoning and stock or water, Cook covered for 20-30 minutes on slow heat. Mix in blender.
  • Strain to get approximately 250 ml of extract.
  • To prepare white sauce, heat 2 tsp of butter in a pan, stir in the flour and cook for a few minutes. Remove from fire and gradually add milk with constant stirring to avoid lump formation. Return the mixture to heat and cook with constant stirring until smooth and thickened. Season.
  • Reheat soup and whisk it into white sauce at the time of serving,
  • Serve hot, garnished with cream and bread croutons.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1 Cup
Amount Per Serving
Calories 127 Calories from Fat 45
% Daily Value'
Total Fat  5 11
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  328 14
Total Carbohydrate  14 4
Dietary Fiber   2 7
Protein   6
Vitamin A   696   * Vitamin C   42
Calcium   90 * Iron   1
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs