A Question about...
BREAKFAST SOUP WITH MIXED VEGETABLES

by RAMAKRISHNA
(HYDERABAD)

I WANT TO PREPARE A MIXED VEGETABLE SOUP AS AN ALTERNATIVE TO BREAKFAST TO ALL MY FAMILY MEMBERS. I WANT TO MAKE THIS SOUP WITH 2 BUNCHES OF SPINACH, 15 WHOLE BEANS (NOT JUST SEEDS), 2 CARROTS, 1/2 BEETROOT, 100gms OF CABBAGE AND GRIND THEM INTO PASTE IN THE MIXER. TAKE THAT PASTE INTO A STEEL VESSEL AND ADD ABOUT 100gms OF FINELY CUT CAULIFLOWER AND THEN POUR 2 GLASSES OF WATER. ADD A PINCH OF SALT FOR TASTE. BOIL THIS FOR 4 MINUTES ON LOW FLAME AND STIR THE MIXER PROPERLY AND SERVE. ADD A PINCH OF PEPPER AND A TEA SPOON OF LEMON JUICE IN EACH SOUP BOWL WHILE SERVING.

MY QUESTION IS WILL THERE BE ANY REACTION OR HEALTH HAZARD IF WE PREPARE MIXED VEGETABLE SOUPS BY ADDING DIFFERENT VEGETABLES. OR IS THERE ANY GUIDE OR REFERENCE MATERIAL AVAILABLE FOR BEST COMBINATION OF FOODS.

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