| INGREDIENTS |
| Peas
(shelled) |
1
cup |
| Carrot |
1
(chopped) |
| Onion |
1
(chopped) |
| Mint
leaves |
a
sprig |
| Cornflour |
1
tsp |
| Peepercorn |
1-2 |
| Salt |
To
taste |
| Peeper
powder |
1/4
tsp |
| METHOD |
| 1. |
Saute
chopped onions & carrots. |
| 2. |
Add
peas, mint peppercorns, seasonings & water. Cook
for 20-30 minutes on slow
heat. |
| 3. |
Mix
in a blender & strain & add cornflour dissolved in cold
water & made to a paste. |
| 4. |
Serve
hot. |
|
NUTRITIVE
VALUE (per
soup bowl) |
| Energy |
107
cal |
| Carbohydrates |
20.8
g |
| Protein |
5.92
g |
| Fat |
0.14
g |
|
|
