Post Pregnancy Soup

  • Serves: 4 people
  • Prep Time: 55 minutes



  1. Start by melting the butter with 2 tablespoons of olive oil in a hot pot.
  2. Pan fry the vegetables until edges begin to brown.
  3. Add the garlic and ginger paste and toss for 5 minutes.
  4. Cover with water and allow to cook until all vegetables are cooked.
  5. After vegetables are cooked add the cooking cream and then blend until smooth.
  6. Check seasoning and if too thick feel free to thin it out with water or milk.
  7. Serve hot.
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