This is a perfect soup for the chilly winter evenings.
1 medium sized potato 1 small onion – for the stock
1 spring onion, 2 cloves of garlic, 3 – 4 button mushrooms (optional)
150g diced mixed vegetables ( french beans, carrots, shelled peas, corn kernels )
1 tsp olive oil, salt and pepper to taste
Peel and roughly chop the onion and potato for the stock. Pressure cook it in 2 cups of water. Blend it once cool and pass it through a sieve.
Put the diced vegetables in a bowl with 2 cups of water. Cook it in a microwave for 8 mins on at 100% power.
In a heavy bottomed pot / sauce pan add 1 tsp olive oil and lightly saute finely chopped garlic and spring onion with tops. Add finely chopped mushrooms to this and saute for about 2-3 mins. Add the stock and the microwaved vegetables and adjust the volume and thickness of the soup by adding more water if required. Add salt. Sprinkle some freshly ground pepper and serve hot.
This soup can be a meal in itself for the calorie conscious. The salient features of this soup is the use of olive oil instead of butter and the addition of potato as thickening agent instead of corn flour.