Some foods are a feast for multiple senses. This one looks gorgeous, smells good and tastes lovely. Its easy and such a simple dish
2 tbsp each of finely chopped carrots, beans, capsicum, celery, cabbage
2 tablespoons of corn
2 tblsp each finely chopped ginger and garlic.
1 tbsp olive oil
1 egg white
4 cups stock ( can use vegetable or chicken, but fresh stock. Cube will change its colour)
salt and pepper to taste
1 tblsp cornflour mixed with 2 tblsp water
Heat the stock , add in the corn and boil till cooked. Add in the carrots, beans, capsicum, cabbage , celery . Heat the oil and put in the ginger pieces, fry till golden then add in the garlic. As soon as the garlic smells waft out, add the garlic and ginger to the soup. When the soup boils add the cornflour paste. Stir till the soup thickens. Beat the egg white well , pour the egg white in a thin stream into the boiling soup while stirring all the time.
Garnish with grated carrots. Enjoy hot.
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