Ingredients:
Veg Stock - 1.5lit
Garbanzo bean - 120gms
Bay leaf - 1no
Butter - 50gms
Big-Onion- Diced - 1Medium size
Carrot -Diced - 1 large size
Celery-Diced - 1 long stem
Parsley Fresh - 2 sprig
Olive oil - 2tablespoon
Dried Oregano - ½teaspoon
Dried rosemary - ½teaspoon
Salt - to taste
White Pepper Powder - to taste
Method:
Big- Onion – 2No’s
Carrot - 3No’s
Celery Stalks - 2No’s
Bayleaf - 1no
Black Peppercorn – 1teaspoon
Rough cut all the vegetable and mix all ingredients, keep it thick bottomed pot and pour extra inches water, keep the fire in slow flame at least 1hour and strain the veg stock.
1. Soak the garbanzo beans for 8 hours or overnight and boil garbanzo beans with bay leaf in veg stock for 1 hour or they are tender.
2. Melt butter in a pan and sauté onion, carrot and celery dice.
3. Add the mixture to the boiling garbanzo beans and cook for another 30 minutes, till the vegetables are mashed up.
4. Blend the soup to a coarse texture.
5. Season and finish with olive oil, oregano, rosemary and chopped parsley, served hot.
By Mr Sivansakthi Perumal
CovaiCare
