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Jain World
Sub-Categories of SOUTH INDIAN PLATES
Atone soup
Bean soup
Cilantro soup
  Corn soup
  Cucumber soup
  Instructions
  Lentil soup
  Minestrone soup
  Spinach Soup
  Tomato soup
  Tomato-Coconut Soup
  Vegetable green soup

MINESTRONE SOUP

INGREDIENTS: 

500 grams tomatoes      100 grams zucchini

100 grams cabbage      200 grams French beans

100 gram Chinese moong bean      6 stalks celery

1-cup milk      1 tsp. corn flour

1 1/2-tsp. Butter      pepper salt

 

For garnishing:

1-cup boiled spaghetti      2 tbsp. Grate cheese

1 1/2-cup boiled beans, peas and cabbage

PREPARATION:

Soak lentil in 4 cups water for 4 hours. Remove from water. Pressure cook the lentil, tomatoes and celery for two whistles. Slow down the gas for 10 minutes. Close the gas. Strain the soup through a fine shift.

Heat butter on a slow heat. Saut� the. Add corn flour mixed with milk and stir. Add lentil soup. Give two boils.

Remove from the gas and add salt, pepper and lemon juice. Serve warm.