Vegetable soup and stock

🍽 4 servings🔥 ~559 kcal / serving

Ingredients (28)

1
Wash all the vegetables well.
2
In a heavy bottom Stock pot/pan, add in the Oil.
3
Add in the Garlic and then turn on the flame.
4
Once the Oil is warm, add in the Bay Leaf and Whole Peppercorn.
5
Add in all the Vegetables one after another.
6
Add in Salt to taste and mix well.
7
Add in Water, increase the heat to a high and cover to allow it to come to a boil.
8
Once boiling, remove cover, reduce heat to a low and allow the Vegetable to simmer for 45 min to an Hour.
9
Allow the Stock to cool a little, drain the liquid and trash the vegetable.
10
Once the Stock is room Temperature, store in the refrigerator for 5-7 days or freeze for later use.
11
In a medium pot, add Oil, Ginger and Garlic. Allow it to sizzle.
12
Add Onions and saute for 30 seconds.
13
Add Peas & Carrots, Green Beans, Celery and Cauliflower. Saute for 1-2 minutes.
14
Add can of Cream Stlye Corn, Salt and Pepper. Mix well.
15
Add Water and Vegetable Stock. Mix and Bring to a boil.
16
Mix a little water with the Corn Starch and add it to the soup.
17
Add sugar and adjust salt if necessary.
18
Garnish with Spring (Green) Onions and serve Hot!
19
Optional add finely chopped green chillies soaked in vinegar.

estimated

Servings

559

Calories

Carbs

6.9

Protein

43.5

Fat

7.8

Fibre