Ingredients:
Carrot – 1/2, grated
Celery Stalk – 1/2, finely chopped
Green Peppercorns – 2 tblsp, finely powdered
Onion – 1 tblsp, finely chopped
Butter – 1 tblsp
Vegetable Stock – 1 cup
Tomato Puree – 1 cup
Sugar – 3/4 tsp
Pepper Powder as per taste
Corn Flour – 1 1/2 tsp
Method:
1. Heat little butter in a pan.
2. Saute the carrot, celery, green peppercorns and onions for 2 minutes or until crisp.
3. Reserve 2 tblsp of vegetable stock and pour the remaining into the pan.
4. Add tomato puree, sugar, pepper powder and mix well.
5. Bring to a boil.
6. Reduce flame and cover with a lid.
7. Simmer for 10 minutes.
8. Mix corn flour with 2 tblsp vegetable stock and add to the pan.
9. Cook for 2 minutes and remove when it starts to thicken.
10. Serve hot.
Tip: Add vegetables of choice.
