Vegetable Soup

Ingredients

6 cups of water

4 small potatoes

cubed2 medium onions

sliced2 carrots diced1 1/2 oz

beans (42 gms)

3 large tomatoes skinned and cut into cubes

1 cloves

2 tbsp. split green peas

1/2 tsp. Salt

1/4 tsp. Butter

4 tsp. Grated craft cheese

4 level tsp flourWhite pepper to taste

Method

Combine all the ingredients except for the butter and cheese in a large soup pan and parboil on medium heat till the vegetables are done. Keep aside.In a non-stick pan heat butter over low heat. Once the butter has melted add the flour to the pan and dry fry the flour for a few minutes. Keep stirring to ensure that the flour does not brown.To this add the soup stock along with the vegetables and stir over medium heat for five minutes.Remove from fire and to the soup add grated cheese. Serve at lunch or dinner.