How to Make Cream of Vegetable Soup? – Viji’s Food Recipes


Vegetable stock – 750 ml

Celery – 60 gm

Onions – 60 gm

Potatoes – 120 gm

Carrots – 60 gm

Tomatoes – 120 gm

Turnip – 60 gm

Refined flour – 30 gm

Butter – 30 gm

Milk – 300 ml

Salt – to taste


Chop all cleaned vegetables.

Cook in cold stock or water till tender.

Pass through a sieve and make a purée.

Prepare white sauce with flour, butter and milk.

Add to purée, season to taste. Reheat and serve hot.


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