|1||tablespoon of olive oil|
|2||medium sized potatoes|
|½||cup of shelled peas|
|1||1 inch cinnamon stick|
|2||cups of vegetable stock or pasta stock|
|salt and pepper to taste|
|1.||Finely slice all vegetables except peas into thin long ribbons. I prefer slicing them into ribbons and not small pieces. You can use your own imagination and cut them as you like. The reason for slicing them thinly is for their easy cooking.|
|2.||In a sauce pan add oil and saute cloves, bayleaves and cinnamon sticks for about a minute, till it starts emanating a nice aroma. Then add sliced onions, gently saute it. Once the onion turns light pink, add remaining vegetables and coat them into oil using a ladle or just swirling around the pan.|
|3.||Add the stock and allow it cook till all vegetables are tender. You can adjust the consistency based on your preference. Add salt and pepper. Serve hot on a cold winter day.|
You can save pasta stock while draining pasta and use it for this soup. That’s what I do most of the times.
The choice of vegetables is totally up to you. I have even few times added leftovers to this soup with great result.
Next time I plan to experiment by adding some boiled kidney beans.
If you do not intend using this as a soup, then this is a perfect vegetable stock/ consomme you can use for thicker soup.