Renewed Love for Cooking

Once upon a time, I was very fond of cooking – and experimenting with world recipes. I could watch Food channels for hours together and then mix and match recipes. I would never save any of the recipes. Or write it down – because I could always change some. Or remember some. Somewhere, in the last 5 years, I totally lost interest in cooking. I became more of a chore – for when I have to – or for when some guests were there. Or for once in a while – for “one of those days”. 

Recently – with my focus on healthy cooking drive – I began experimenting again – and so far, I am pleased with my resultsJ. And also my family – who has no choice but to say what I cook is yummy of course. I also decided that I will save some recipes – for later!!

Sharing the recipe –and next time, I will start saving pictures as wellJ. And of course, right quantities!

Clear Vegetable Soup – now, my go to comfort soup! And ready in a jiffy.

Ingredients ( Serves 6)

·         Green Cabbage –  1 Small

·         Leek – 1 Stalk

·         Baby Bok Choy – 2

·         Celery – I stalk

·         White onion/ Spring Onion – 3

·         Carrot

·         French Beans – Some

·         Shitake Mushrooms – 6

·         Ginger - Some

·         Lemon Grass –Some

·         Butter – 1 tbsp

·         Salt – to taste

·         White Pepper – to taste

·         Water

Method

1.       Finely chop all vegetables. If you don’t have all, that’s fine as well.

2.       In a pan, add butter and slightly sauté onions.

3.       Add all vegetables, and sauté them for 3-4 minutes

4.       Add salt and white pepper

5.       Add water – and bring it to a boil.

6.       Cover the pan and let it boil for 5-10 minutes

7.       And there you go – yummy soup ready!!