Vegetables for soup can be used in different ways. I have such a set weighing 420 g. I have reduced the number of ingredients exactly twice as suggested in the original.
A set of spices for soup. The original recipe uses asafoetida powder. I did not have one, and on the advice, I replaced it with garlic powder.
Heat the melted butter (1.5 tbsp.) in a saucepan with a thick bottom. Fry the bay leaf, coriander, asafoetida (you can replace it with dried garlic) and t urmeric for a few seconds.
Cut the vegetables. I'll cut the vegetables into a small cube. I will not puree the soup.
Put the chopped vegetables in the fragrant oil. Stir-fry them for 4-5 minutes, until they are browned. I didn't blush much, I just let the vegetables soak in oil with spices.
Pour hot water, pepper and salt to taste. Cover with a lid and cook on low heat until all the vegetables are soft. It's up to you to leave the vegetables whole or puree them. I'll leave the vegetables whole. If you are going to puree vegetables, then do not forget to take out the bay leaf!
While the vegetables are cooking, heat the butter in a small saucepan or frying pan over medium heat. Fry the flour in it, stirring constantly, until golden brown (1-2 minutes). Pour in the hot milk and stir the mixture quickly for 2 minutes, until the sauce thickens.
Add it to the soup, stir and bring to a boil. The soup is ready!