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Chunky Vegetable soup

Discussion in 'Cookery Contest Recipes' started by sonu_627, Dec 19, 2005.

  1. sonu_627

    sonu_627 Silver IL'ite

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    Chunky Vegetable soup

    [font=Arial, Helvetica, sans-serif]200 gm fresh button mushrooms (thickly sliced)
    1 medium sized potato (½ inch cubes)
    200 gm bottle gourd (doodhi) (½ inch cubes)
    1 tbsp olive oil
    8-10 shallots (peeled and halved)
    6-8 cloves garlic (peeled)
    1 tsp dried oregano
    1 tsp dried basil
    6 cups vegetable stock
    ½ cup small shell shaped pasta (boiled)
    2 medium sized tomatoes (diced)
    Salt to taste
    Pepper powder to taste

    Heat oil in a large saucepan. Add shallots, garlic, oregano, basil, potato and bottle gourd. Cook, stirring continuously, until vegetables are tinged with brown. Stir in vegetable stock.

    Bring to a boil. Reduce heat, cover and boil gently until potato is tender and bottle gourd lightly mashed. Add sliced mushrooms, boiled pasta and tomatoes. Bring to a boil and remove from heat. Season to taste with salt and pepper powder and serve immediately.

    Health note: The vegetables used here are excellent sources of vitamins and minerals. Garlic is also known to lower blood sugar levels.
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