Carrot and Vegetable Soup

Ali El-MasriChef

Ingredients

• 6 Carrots
  6 piece
• 1 Potato
  1 piece
• 1 Hot or Sweet Pepper, as desired
  1 piece
• 1 Medium Onion
  1 piece
• 2 Cloves of Garlic
  2 clove
• 1 Medium Tomato
  1 piece
• 3 Zucchinis
  3 piece
• 2 Cups of Chicken Broth or Water
  2 cup
• 3 Tablespoons of Powdered Milk
  3 tablespoon
• 1 Tablespoon of Ghee
  1 tablespoon
• Salt and Black Pepper to taste
  0

Steps

1. 1

   Peel and cut the vegetables into equal cubes, while the onion and garlic should be finely chopped.

   Required Tools:

   Knife

   Cutting Board

   5 min
2. 2

   Melt the ghee, sauté the vegetables for a minute, add the water, salt, and pepper, chop the pepper and tomato, and add them.

   Required Tools:

   Pot

   5 min
3. 3

   Let it cook, blend it, and strain it, then add the milk, stir, and return it to the heat to cook again. Enjoy your meal.

   Required Tools:

   Blender

   10 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags