Soup and Salad

Garbanzo Bean Soup

Serving portion – 4 to 6



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

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