Vegetable soup

Ingredients	Serves 1	Serves 4	Seasoning	Serves 1	Serves 4
onion carrot cabbage celery string beans eyes of scallops (canned)	30g 10g 15g 7g 3g 10g	120g(1/2 onion) 40g 60g 30g 12g 40g( 2 cans)	olive oil curry powder water consomme stock water skim milk salt	1g 1.5g 1g 6g 0.6g	4g(1 teaspoon) 6g(2 tablespoon) 3c 4g 1/2cup 24g(4 tablespoons) 2.4g(1/2 teaspoon)

1	Slice all vegetables. Break eyes of scallops into small pieces.
2	Heat oil in a pot, saute vegetables. Add curry powder and saute over low heat, preventing it from scorching.
3	When you can smell the curry, add water, bouillon and eyes of scallops, and bring to a boil.
4	Add skim milk when vegetables get soft and season with salt.