Vegetable Cheese Soup in Chicken Stock


4 cups chicken stock
1/2 cup carrots, grated
1/2 cup celery leaves, finely chopped
1/2 cup onion, finely chopped
2 tbsp cornflour
1 cup milk
100 gm cheese, grated


  1. In a pan, add chicken stock and vegetables.  Cover and cook for 10 minutes.
  2. Mix cornflour in milk and add to the boiling stock. When it starts to thicken, add grated cheese and mix well.
  3. When cheese melts, remove from flame….Serve hot…
Recipe Source: Vanitha Magazine


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