INGREDIENTS for soup:
- ▢3 tsp oil
- ▢3 clove garlic (finely chopped)
- ▢1 inch ginger (finely chopped)
- ▢2 tbsp spring onion (chopped)
- ▢1 carrot (finely chopped)
- ▢5 beans (finely chopped)
- ▢½ capsicum (finely chopped)
- ▢2 tbsp cabbage (finely chopped)
- ▢2 tbsp peas / matar
- ▢2 tbsp sweet corn
- ▢4 cup water
- ▢¾ tsp salt
- ▢1 tbsp vinegar
- ▢½ tsp mixed herbs
- ▢½ tsp chilli flakes
- ▢½ tsp pepper powder
- ▢2 tbsp spring onion (chopped)
for slurry:
- ▢1 tsp corn flour
- ▢¼ cup water
INSTRUCTIONS
- firstly, in a large kadai heat 3 tsp oil and saute 3 clove garlic, 1 inch ginger and 2 tbsp spring onion.
- add 1 carrot, 5 beans, ½ capsicum and stir fry for a minute.
- also add 2 tbsp cabbage, 2 tbsp peas, 2 tbsp sweet corn and saute slightly.
- now add 4 cup water and ¾ tsp salt. mix well.
- cover and boil for 5 minutes or until vegetables are cooked well.
- further in a small bowl take 1 tsp corn flour and ¼ cup water.
- mix well making sure there are no lumps.
- pour the corn flour slurry and boil for 3-4 minutes or until soup thickens.
- add 1 tbsp vinegar, ½ tsp mixed herbs, ½ tsp chilli flakes and ½ tsp pepper powder.
- mix well making sure the spices are well combined.
- finally, top with 2 tbsp spring onion and enjoy vegetable soup.
