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KFB Foodie Talk: How to make mixed vegetable soup


 For our newbies, the KFB foodie talk column – handled by Dobby of Dobbysignature – is basically for ladies and ‘guys’ that are interested in learning how to cook better ;).
 
Today she discusses how to make mixed vegetable soup.

Recently, there
has been quite a whole lot going on behind the scenes here at Dobby’s
signature – a few tweaks here and there is being put in to bring you the
best. Currently, i even feel like i’ve neglected myself so much but i
guess that’s expected especially when you work overtime on pet
projects…lol! If you’ve got questions on recipes posted on the blog,
be sure to leave them in the comment section and i’d get back to you as
soon as possible. 

 
Hope you’ve also subscribed to the blog by putting in
your email below so you don’t miss out on updates coming up. With that
aside, i’ve got this tasty mixed vegetable soup recipe for you today.
Now this isn’t the average Nigerian soup which is taken with swallow
but a sauce like meal often served as a first course, starter or entrée
before a main meal. It may be also be accompanied by soft bread to go
along with it. This tasty milky vegetable soup would have you salivating
for a very long time to come. Hope you enjoy! 
Mixed vegetable soup recipe
• Prep Time: 20 minutes
• Cook Time:20 minutes 
• Total Time: 40 minutes 
• Meal type:  Starter / Entrée/ First course
• Misc:          Serve hot
Ingredients:::
• 1 medium size Onion 
• 1 medium size Carrot 
• 1 small green bell pepper 
• 2 tbsp. corn Flour/ all purpose flour 
• 1 cup milk (evaporated/ powdered) 
• 2 tsp Butter/ Oil 
• Salt to taste 
Directions::: 
Step 1: Chop the onion, carrot and peppers into small bits – Set aside 
Step 2:
Heat up the oil/ butter in a pot and saute the onions till it turns
translucent. Add the carrots, peppers and saute for about 3 minutes. Add
water or stock, with extra butter if you like and cook till the water
starts to boil. 
Step 3:
In a boil combine the corn flour or all purpose flour with the milk.
Make sure there aren’t any lumps. Add the flour and milk mixture to the
soup, salt to taste and let it cook and thicken further for 5-10
minutes. 
Serve hot with bread rolls 
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