Cut all the vegetables into 1/4 to 1/2 inch cubes.
After cutting the potatoes, soak them in water for a few minutes, then drain them in a colander.

Heat olive oil in a pot and add the vegetables. Sauté over medium heat.

When the onion becomes translucent, add the flour and sauté until the floury texture is gone.

Pour in the water, milk, and bouillon cube. Turn the heat to high, and once it boils, reduce to low and simmer for about 10 minutes, stirring occasionally.

Once the vegetables are tender, add the scallops and simmer for another 3-5 minutes. Season with salt and pepper to taste, and it's ready!

Serve in soup bowls and garnish with parsley.
Add some French bread for a café-style soup set♪

Achieved 10 recipe reviews on 2011.9.15! Thank you to everyone who made it☆

Published in Cookpad's recipe book 'Selected! Seafood Recipes' on pages 84-85, released on 2015.9.12!