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Creamy Vegetable Soup
1 onion, chopped
1 carrot, chopped round
1 large potato, cubed
1 cup peas
1 egg
3 tbs yogurt
2 tbs flour
1/4 cup oil
5-6 cup chicken stock
1 tbs salt
1/2 tsp pepper
Saute onions in the oil for about 3 minutes in a pot over medium heat. Add the flour and saute until the flour turns yellow. Stir in the potato, carrots, and peas. Saute for about 2 to 3 more minutes before adding the chicken stock and salt. Bring the pot to a boil, cover with the lid halfway, and simmer the soup over a low heat for about 6-8 minutes, or until the vegetables are soft.
In another bowl, beat the egg and yogurt. Stir the yogurt sauce into the soup slowly and turn the heat off when it’s mixed. Turn off the heat and sprinkle with pepper. 4 servings
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