Ingredients needed:
Note: I used a 200 ml cup |
- Mince the onion and garlic. Slice the carrots. Chop the spinach if you're using fresh one. There is no need to defrost vegetables if you're using frozen ones.
- Heat the oil and add onions. Cook until translucent. Add carrots and garlic and cook for an additional 2-3 minutes, stirring occasionally. You can skip the garlic if you don't like it, although its taste is not so strong here.
3. Add pea, corn, string bean and spinach and cook for a couple of minutes. Spice with salt and pepper to taste and add water. Cook until all vegetables become soft and tender.
4. Combine flour with 3-4 tablespoons water to get a creamy mixture. Add one ladle liquid from the vegetables into the flour mixture and combine. This way the flour mixture will dispense easier and you'll get a homogenized creamy soup. Pour the mixture back to the pot with vegetables, and cook for a few more minutes stirring occasionally or until the soup becomes thick enough. |
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