Artichoke Soup 2

•1 zucchini chopped

• 1 potato chopped

• 2 tomatoes chopped

• 2 carrots chopped

• 5 C water

• 2 bay leaves

• ¼ Tsp yellow asafetida powder

• ½ Tsp salt

• 1 Tbsp olive oil

• ½ Tsp yellow asafetida powder

• 250gm artichoke hearts

• ¾ salt

• ¼ Tsp ground black pepper

1. Prepare the stock by combining the vegetables, water, bayleaves,

asafetida, salt in a saucepan. Bring to a boil, and thensimmer. Cook

covered for 30-40 minutes.

2. Heat oil in a saucepan over moderate heat. Add asafetidaand artichokes.

Cook for 2 minutes. Add the salt and pepper.

3. Pour the stock through a strainer. Add more water ifrequired. Cover the saucepan; simmer until the artichokes are tender. Servehot.

4-5