How to cook
Peel the garlic and cut it into pieces. Stew the chopped onion in oil and a little water. Add the green peas and the peeled and grated carrots.
Sprinkle with black pepper, curry and 1 tsp. of flour and add 1 and 1/2 liters of warm water. Let the soup boil and after 10 minutes add the canned corn.
Boil the soup until the vegetables are fully cooked. Add the semolina (2 tablespoons) or more (depending on how much you want) and cook until the soup is done.
Add the finely chopped parsley and after a minute remove the soup from the heat. Thicken the soup with warm milk.