A light and Delicious Vegetable Soup Recipe

Ingredients

• 1/2 cauliflower

• 250 gram peas

• 300 gram French beans

• 4 small carrots

• 4 potatoes

• 8 radishes

• 1 1/2 liters water

• 1 1/2 tbsp butter

• 1 1/2 tbsp plain flour

• 2 egg yolks

• 1 1/2 cups milk

• 2 small bunches of parsley

• 1 cup shelled shrimps

Method

1. Chop French beans into small pieces of about 2 cm long. Peel carrots, potatoes and blemished parts of

    radishes and slice them.

2. Put all vegetables, including peas, into large pot with 1 1/2 liters water, and add salt add salt and pepper

    Cook for 8 minutes.

3. In small saucepan, melt butter, add 1 1/2 tablespoons flour.

4. Mix flour properly into butter, then add milk and stir into a sauce. Texture of this is thick.

5. Mix a little vegetable soup into the sauce (the texture of this is still on the thick side) then pour all this

   into the large pot of boiling vegetable soup. Stir gently until the thick sauce disintegrates into the soup.

   Do not prolong boiling unnecessarily.

6. More water can be added if more soup is desired, and add a little more salt accordingly. If  you do add

   more water, make sure you add hot boiling water, rather than tap water, to avoid prolonged boiling of

   the vegetables.

7. Add the shrimps to the soup when reheating for dinner.

8. Sprinkle the individual bowls of soup with finely chopped parsley before serving.

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