Bell Pepper Carrot and Spinach Vegetable Soup
Ingredients :
Red and yellow bell peppers - cut thin and 1 inch long, 2 heaped tablespoon each
Carrot - cut thin and inch long, 3 heaped tablespoon
Spinach - 1/4 to 1/2 cup chopped
white or black pepper powder
salt
3/4 tablespoon olive oil
1 teaspoon corn flour mixed with few tablespoons of water
2 cups of chicken or vegetable stock or water
Cook the carrot and chopped spinach with salt in 2 cups of vegetable or chicken stock or water till done (about 5 to 8 mts) on medium fire. Lightly fry the bell peppers with a little salt in olive oil, add to the cooked carrot and spinach. Add a bit of pepper to taste. Season with soy sauce to taste (1 teaspoon approx). Add the corn flour diluted in water and add to the soup and stir till it slightly thickens. Switch off. Enjoy the healthy soup.
*You can increase the quantity of vegetables if you wish.
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