To serve: Bread croutons

Method: Melt butter in a sauce pan, add chopped onion, carrots, peas, mint, pepper corns, seasoning and water. Cook covered for 20-25 minutes on low flame. Cool and churn in a blender. Strain the soup. Put soup again on flame to boil. Mix cornflour to milk and make a fine paste. Stir cornflour paste in the soup boil until thick. Serve hot garnished with bread croutons.

Serves: 3-4

Preparation time: 35 minutes