Ingredients
- Vegetable stock – 800 ml
- Broccoli – 200 gms
- Corn kernels or baby corn – 100 gms
- Green peas – 100 gms
- Carrot – 100 gms, finely grated
- Paneer – 100 gms, cut into small cubes
- Mixed herbs – 1 tsp
- Black Pepper – 1 tsp, freshly ground
- Vinegar – 2 tsps
- Almonds/ Badam – 50 gms, blanched
- Salt to taste
Preparation Method
- Bring the vegetable stock to the boil.
- Cut the broccoli into small florets.
- Wash the vegetables and add to the vegetables stock.
- Lower the flame and continue to boil till the vegetables are tender.
- Mix in the rest of the ingredients and boil for 3-4 minutes.
- Pour small portions into serving bowls.
- Serve piping hot.
