I worked as a banker for 17 years. I love staying fit and cooking tasty and healthy meals. I don't use artificial colors and preservatives.
|Prep time||Cook time||Ready in||Yields|
Four bowls of soup
- 1 cup fresh mint leaves
- 1/4 cup carrot, cut lengthwise
- 1/8 cup French beans, slit and cut lengthwise
- 1/4 cup cauliflower florets
- 1/4 cup baby corn, diced
- 1 red chili, moderate hot variety, soaked in warm water
- 1/2 inch ginger, chopped
- 2 cloves garlic
- 1 tsp butter
- 1/2 tsp oil
- 1/2 tsp cornstarch, dissolved in 1/4 cup cold water
- 1/2 tsp soy sauce
- 1/2 tsp lemon juice, optional
- 1/2 tsp salt, or to taste
- 1/4 cup red pepper, julienned
- Wash the mint leaves, grind them (adding some water), and strain. Reserve the juice (set it aside).
- Make a coarse paste of soaked red chili, ginger, and garlic. I used pestle to crush them. Set aside.
- Dissolve cornstarch in 1/4 cup cold water. Set aside.
- Pre-cook (simmer) diced baby corn, French beans, cauliflower, and carrots in salted water for 3-4 minutes. Pre-cooking will lessen the cooking time later, and adding salt helps to retain the color of the vegetables. Strain, but reserve this water for later.
- Heat 1/2 teaspoon oil and 1/2 teaspoon butter in a pan. Saute the red pepper for 2-3 minutes, then add those pre-cooked vegetables. Saute for 2 minutes over a high flame, then reduce and add red chili-ginger-garlic paste.
- Continue stir-cooking for a minute, then pour in those reserves of vegetable water and mint water and bring the mix a boil for 2 minutes. Add cornstarch mix slowly, stirring constantly, until the broth thickens.
- While the mix boils, pour in 2 glasses of fresh water. This soup should not be thick. Add soy sauce and some salt to adjust the taste. Mix well.
- Your mint vegetable soup is ready to sip. Serve it hot, adding a few drops of fresh lemon juice (optional) and some butter. Enjoy!