Wednesday, December 5, 2007

Lemon Pepper Soup

Lemon juice 1½ tablespoons
Black pepper powder ½ teaspoon
Olive oil 1 teaspoon
Green capsicum, seeded and chopped ½ medium
French beans, finely chopped
Carrot, chopped ¾ medium
Cabbage, chopped ¼ small
Salt to taste
White pepper powder ¼ teaspoon
Vegetable stock 3-4 cups
Beans sprouts ½ cup

Heat oil in a pan, add green capsicum, French beans, carrot and cabbage and stir. Add salt, white pepper power and black pepper power and stir.Add vegetable stock and bring it to a boil. Add lemon juice and bean sprouts. Let it come to a boil and simmer for three to four minutes.Serve piping hot.