- Pea Soup With Lettuce
- 1/2 cup boiled peas, lightly mashed
- 1 cup lettuce leaves, shredded
- 1 tbsp butter
- 1/4 cup sliced spring onions
- 4 cups vegetable stock
- One packet knorr vegetable soup mix
- 1/4 tsp nutmeg powder
- 1/4 tsp black pepper
- Salt to taste
- A pinch of sugar
- 1 tbsp Cream
- Mint leaves
- For Croutons:
- Melt the butter in a saucepan; stir-fries the spring onions, then stir it in the peas and lettuce.
- Sprinkle the soup mix over the stock, stir to prevent the lamps, and cook for five minutes.
- Season with nutmeg, pepper, salt and sugar.
- Cut the bread into cubes and deep fry till golden brown; drain and keep the croutons aside.
- Pour the soup into Powells, garnish with a swirl of cream and a few croutons.
- Garnish the soup with mint leaves and serve hot!
- One packet vegetable sweetcorn soup mix
- One tablespoon butter
- One teaspoon green chillies
- One tablespoon carrots
- 4 cups vegetable stock
- Salt and pepper to taste
- Chilli flakes to taste
- 1/4 cup milk
- Two tablespoons boiled rice
- Two tablespoon cheese
- Two tablespoon corn
- pinch of salt
- 1/4 teaspoon red chilli flakes
- Two teaspoon cornflour
- Oil to deep fry
- Coriander leaves
