Vegetable Creamy Soup

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The perfect soup with veetables and a creamy texture.

Ingredients

¼ Cup Al Baker flour
1 ½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon ground coriander
2 tablespoons butter
1 Tablespoon olive oil
1 large onion, chopped
1 tablespoon ginger, chopped
2 medium carrots, chopped
2 cloves garlic, minced
1 cup green beans, chopped
1 cup mushroom, sliced
1 cup broccoli florets
1 cup corn
1 medium potatoes, chopped
4 cups whole milk

Perfect for this Recipe

Patent Flour

Instructions

Step 1 :

In a small bowl combine the Al Baker flour, salt, pepper, oregano, thyme and coriander, keep aside.

Step 2 :

Heat butter and oil in a pot, and add onions, garlic, and carrots. Cook for a few minutes till the onions soften, making sure not to brown them.

Step 3 :

Add the garlic, beans, mushrooms, broccoli, corn and potatoes, and cook for 2-3 minutes.

Step 4 :

Add the flour mixture, and cook the flour with veggies for two minutes.

Step 4 :

Add the milk slowly, while stirring continuously. Keep stirring while you bring this to a boil, and then reduce to a simmer for 6-7 minutes or till the soup thickens. Add a little broth or more milk to thin it out if its too thick for you. Serve hot.