Ingredients :
o 1 Carrot (grated)
o ½ Celery Rib (Ajwain) (chopped)
o 2 tbsp Green Pepper (Capsicum) (chopped)
o 1 Onion (medium size) (chopped)
o 1 tbsp Butter
o 1 cup Sodium Mixed Vegetable Broth
o 1 can (14-1/2 ounces) diced Tomatoes (undrained)
o 3/4 tsp Sugar
o 1 pinch Pepper
o 1-1/2 tbsp Cornstarch
Method:
In a small saucepan, sauté the carrot, celery, green pepper and onion in butter until tender.
Set aside 2 tablespoons broth. Add the tomatoes, sugar, pepper and remaining broth to vegetable mixture; bring it to boil.
Reduce heat; cover and simmer for 10 minutes.
Combine cornstarch and reserved broth until smooth; gradually add to the soup.
Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Your dish is ready to be served.
o 1 Carrot (grated)
o ½ Celery Rib (Ajwain) (chopped)
o 2 tbsp Green Pepper (Capsicum) (chopped)
o 1 Onion (medium size) (chopped)
o 1 tbsp Butter
o 1 cup Sodium Mixed Vegetable Broth
o 1 can (14-1/2 ounces) diced Tomatoes (undrained)
o 3/4 tsp Sugar
o 1 pinch Pepper
o 1-1/2 tbsp Cornstarch
Method:
In a small saucepan, sauté the carrot, celery, green pepper and onion in butter until tender.
Set aside 2 tablespoons broth. Add the tomatoes, sugar, pepper and remaining broth to vegetable mixture; bring it to boil.
Reduce heat; cover and simmer for 10 minutes.
Combine cornstarch and reserved broth until smooth; gradually add to the soup.
Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Your dish is ready to be served.
