Nutty n Creamy Veg Soup

This richly flavored soup has the goodness of milk n nuts and the nourishment of vegetables which makes it a wholesome diet. It is absolutely healthy and a quick recipe. When I was thinking what to cook on a lazy afternoon, (Well, all my afternoons are synonymous with laziness) this recipe struck me. I added whatever I could lay my hands on and finally it did turnout lip-smacking. I always cook any dish as if I were an expert at that and so far the confidence has lent me a helping hand. I guess my passion for good food and the joy of making it all by myself are the driving forces for me to experiment with various recipes. Hope I will master it someday. So far so good. Let's get back to business now.
First comes the preparation of white sauce which is the base for any creamy soup.
Milk - 1 to 1 1/2 cups.
Corn flour - 6tsp
Butter - 1 tablespoon

1. Melt the butter on a pan and fry the corn flour till the aroma comes out.
2. Add the milk little by little and boil till it thickens. Take care that no lumps form.

Now, for the soup.


Grated Carrots - 1
Fresh green peas - half a cup
Spinach - a handful finely chopped
Almonds - 10
Cashews - 5
salt and pepper to taste


1. Pressure cook the veggies, make it into a paste and keep aside.
2. Soak the almonds and cashews in water. Remove the skin of almonds and grind the nuts with a little milk. Now boil the paste with a little milk or microwave for a minute or two.
3. Mix the white sauce, nuts paste, veggie paste, salt and add enough water to bring it to a soup consistency. Bring it to boil. Add pepper.
Your heart warming soup is ready to serve. Though not a chinese preparation, I chose to garnish it with spring onions and it tasted good.

A nutty soup for the naughty kids out there and I am sending this kid-friendly soup to the monthly mingle.