Reviving pepper and paneer balls add flavor to this simple and elegant soup.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

For the peeper and paneer balls

1/2 cup crumbled low fat paneer (cottage cheese) tofu (soya paneer)

2 tbsp chopped parsley

½ tsp mustard powder

Salt and freshly ground peeper to taste

Other ingredients

1/2cup chopped onion

3 cups vegetables stock

2 tsp corn flour

2 tsp oil, preferably olive oil

Salt and freshly ground pepper to taste

For the garnish

1 tsp chopped parsley

For the peeper and paneer balls

1. Mix all the ingredients together and knead well

2. Divide the mixture into 20 equal portions and shape them in to small round balls

3. Microwave for 20 seconds and keep aside to cool .If you do not have a microwave steam them in a steamer for a few minutes.

Direction for cooking:

1. Heat the oil in a non-stick pan and fry the onions on a low flame for 10 to 15 minutes until golden brown in color.

2. Add the vegetables stock, salt and pepper and bring to boil.

3 mix the corn flour in ¼ cup of water and add to the soup. Simmer of 5 minutes.

4. Just before serving, add the pepper and paneer balls to the soup. Serve hot garnished with parsley.