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Vegetable soup with a secret ingredient
4 medium carrots
2 large or 3 medium zucchini
2 celery stalks
1 turnip cabbage
1 onion
A handful of thin noodles
1 tablespoon chicken soup powder (allow fur)
Half a teaspoon of black pepper
Half a teaspoon of turmeric
2 tablespoons oil
Teaspoon of salt
Instructions
Cut large onions into cubes and set aside. In a large saucepan over medium flame, heat 2 tablespoons of oil and wait for the oil to warm. When the oil is hot put the onion cubes in a saucepan and fry until the onions become transparent. Meanwhile, peel and cut into 4 diced carrots at the end of the cutting, add to the pot and stir. Slice 2 celery leaves, add to pot and stir. Cut turnip cabbage into cubes, add to pot and stir. Peel and cut into 2 cubes of zucchini, add to pot, stir and steam for about 3 minutes. Add 5 cups of boiling water, stir, bring to a boil, lower flame, close lid and cook for 20 minutes. After 20 minutes, add a handful of noodles to the soup, close the lid and cook for another 5 minutes.
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