Medium size onion-1
Beans-6 to 8
Cauliflower- 5 to 6 small florets
Cabbage- 1/2 cup shredded
Cinnamon stick-1/2 inch
Bread crumbs– optional
Servings- 4 to 5
Cut all the vegetables coarsely.
In a cooker over medium heat, melt the butter, add cloves and cinnamon sticks, fry for a sec and add onions.
Fry onions until translucent and add tomatoes, salt and half cup of water. After 3 to 4 minutes add rest of the vegetables, two cups of water and pressure cook until vegetables are tender(usually two whistles). Cool down the cooked vegetables and blend the mixture in a bender until smooth. Add water if necessary. Bring the puree to boil in a pot and the soup is ready to serve. Add bread crumbs, pepper and salt to enhance the taste.