SOUP SALADS–8 MINUTES ONLY

SOUP SALAD–IS A SALAD LIKE RUSSIAN SALAD MADE IN BASE OF ANY OF THE FLAVORS OF SOUP MIXED TO MAKE IT TASTIER AND LESSER WATER ADDED TO MAKE IT THICKER
Soup Salad have lot of flavors and is tastier than Russian Salads.

Using Ready Made Soup with Boiled Fresh Salad.

Green Peas I used for illustration here—8 minutes only.

I opened up my fridge and saw green peas waiting for me, green peas. And I was feeling to have a quick fix tasty meal. So all I did — was the following:

  1. Heated the vegetable— You can take any vegetables you like. I took green peas only. As nothing in front of green peas in vegetables for me- your choice can vary. — 5 minutes.
  2. Mixed Ready Made soup.
  3. Boiled again–3 minutes.

Ready to eat lots of veggies——with flavor and taste

Add as much water as you like as this is not a soup—-I made it thicker–As I used a bread with it ~~ Easy to make veggies with ready made soup.

Detailed Steps

  1. Boil green peas–One bowl of green peas- It should be boiled in 5 minutes on full flame.

2. Once boiled, put ready made soup mixture in it. I used classic chicken delight soup mix. 44 grams.

3. Put 3 cup of water in it. Let it boil for 3 minutes

4. Its ready and boiled it extra to make it thicker. I liked it thicker as I ate it with Bread buns.

Published by Nidhika

In the Futuristic with AI and Tech blog, Nidhika Yadav covers topics of and related to Future of World with Artificial Intelligence. She primarily talks about AI applications for good. She also talks about how AI can become harmful. She manages two independent blogs here, and one is hobby blog you can subscribe one or all of them. 1. Blog on Artificial Intelligence and future. https://nidhikayadav.org 2. In Blog on Global Issues and future, she covers important international issues and their future implications. https://nidhikayadav.com/ 3. Blog on cooking. This is a hobby blog. Here she describes some delicious innovations and nutritious food. https://nidhikasrecipes.com/ Do subscribe to one or all of them.

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