"Velvet Harvest Delight: Indulge in the Creamy Bliss of Vegetable Soup!"

Whether it’s pouring rain or a drizzle outside, this recipe will brighten your day and satisfy your taste buds.

Ingredients required:
Butter: ½ tbsp
Olive oil: 2 tsp
Minced garlic: 1 tsp
Chopped onion: ½ cup
Chopped Carrot: ½ cup
Boiled sweet corn kernels: ¼ cup
Chopped French beans: ½ cup
Broccoli florets: ¼ cup
Chopped Button Mushrooms: 1 cup
All-purpose flour: 1 tbsp
Oregano: ½ tsp
Rosemary: ½ tsp
Milk: 2 cups
Bay leaves: 2
Cinnamon stick: 1
Salt: as per taste
Black pepper powder: ¼ tsp

How to make Creamy Vegetable soup:
1. Heat butter & oil in a deep pan & sauté the onions for a few seconds.
2. Add the veggies- carrot, minced garlic, sweet corn kernels, beans, mushroom & broccoli. Stir & mix everything well until the mushrooms & other veggies get soft. It will take 3-4 mins.
3. Now add the all-purpose flour. Coat the veggies with the flour. Season the veggies with oregano and rosemary.
4. Pour milk. Stir and mix everything. Add the bay leaves & cinnamon stick, followed by salt & black pepper powder. Cover & cook in medium flame for 5-7 mins.
5. Once all the veggies are well cooked & the milk is reduced- the soup is ready to be served.
6. Serve hot with toasted bread & enjoy