Vegetable soup

Perfect concoction for a rainy day, cold day, or for hay-fever sufferers.

Snack or dinner - that's your choice readers.....

Ingredients:

Cup full of cooked & mashed Moong dhal.

Garlic - 10 cloves (finely chopped)

Onion - 1 mid sized - largely chopped

Tomatoes - 2 or 3 chopped & mashed

Veggies - can use any or all - any type of beans, capsicum, potatoe, c.flower, brocolli, zuchini, squash, green beans, green peas, corn, spinach (4 or 5 handfuls).

Chopped  20 mint leaves.

Chopped 20 basil leaves (could be thai basil, regular basil or sweet basil)

Chopped 2 green chillies

Chopped Cilantro.

2 cups Veggies broth (pre-prepared)

Cumin powder - 1 tbsp

Black pepper - 1 tsp

Salt to taste

(If U.S resident -  keep this handy - soup mix from spices rack at costco).

Making:

Sautee all the veggies with 2 tbsp butter.  Add Cumin powder, greenchillies, onions, tomatoes, garlic.

Add Veggie broth and mashed Moong dhal to come to a boil.

When veggies are cooked, add 1 tbsp maida flour (all purpose flour).

Sprinkle chopped mint, basil & cilantro.

(Sprinkle 1 tbsp soup mix - this is mainly for additional flavor & bring restaurant style).

Close container immediately for the spices flavor to soak in.

Serve with toast, chappati, toasted Naan or even white rice.