3 c assorted vegetables: celery, cauliflower, potato, carrots...chopped into bite size pieces
water
3-6 T melted butter or ghee
1/8 t hing
1/4 t black pepper
1 t basil flakes
1 t oregano flakes
salt
1 t lemon juice (opt)
PREPARATION:
1. Add enough water to cover the vegetable in a medium sized pot. Add basil and oregano and bring to a boil, then simmer until tender. Mash a little bit to thicken, but keep it soupy.
2. Chaunce in the butter the hing. After the smell comes out, also chaunce a few seconds the black pepper, then pour into the soup
3. Add salt and lemon juice as desired
For some real "soul food", be sure to offer to Krishna before taking. Serve piping hot with wedges of freshly baked bread.
VARIATION: potato soup with fresh basil