1.5 cups grated potatoes and carrots
2 cups water
1 onion, chopped finely
2 cups milk
2 tablespoons corn flour
2 cups grated cheese
4-5 white peppercorns
1 bay leaf

Method:

Cook the onion, potatoes, carrots, peppercorns and bay leaf in the 2 cups of water till the vegetables are soft. Blend the milk, corn flour and cheese till smooth in a blender. Pour into the cooked vegetables and place over the flame. Cook till the soup is thick. Remove the bay leaf and peppercorns. Serve hot with a sprinkling of salt and pepper.

Tip: If your soup starts burning at the bottom, turn off the heat immediately. Slowly pour the top portion into a fresh pot, leaving the burnt part behind.

Photograph: Freefoto.com

Also see: Video recipes for Samosas, Chicken Biryani and more

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