Image Courtesy of Julia Shani 1 medium sized Potato 1 medium sized Carrot (Gaajar) 1 medium sized Beet (Shaljam) 1 small sized Turnip 1 small Onion ¼ cup of Green Peas (Mattar) ¼ cup of Green Beans (Phali) ½ cup of Cauliflower (Phool Gobhi) 2 Cabbage Leaves (Bandh Gobhi ke Pattay) (chopped) 5 Peppercorns (Saabut Kaali Mirch) ¼ tsp. Cumin Seeds (Saabut Zeera) 1 tsp. of Salt 1 Bay Leaf (Tezz Patta) 1 tbsp. of Butter (Makhan) (Do not peel any of the vegetables). Wash and chop vegetables into small pieces. Melt butter in a 4-qt saucepan. Add bay leaf and cumin seeds. Fry until slightly brown for 3 minutes. Add chopped vegetables and salt. Stir and cover and let cook for 10 minutes. Continuously stir every 3 minutes or so. Add 4 cups of water. Bring water to a boil. Once the water starts to boil, lower stove heat and simmer for one hour.

Yield: 6 Servings Degree of Difficulty: Easy Recipe Category: Soup Recipe Ethnic Group: Pakistani

Recipe Requested by, Kiran (U.S.A.)

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