Ingredients :
2 tablespoons chopped Spring Onion (or normal onion)
2 teaspoons minced Garlic
2 teaspoon ginger
1/3 cup chopped Carrots
1/3 cup cauliflower floret
1/3 cup green peas
1/3 cup chopped Green Cabbage
1/4 teaspoon Ground Black Pepper
1/2 tablespoon tablespoon Vinegar
2 tablespoons Cornstarch (white corn flour)
1/2 tablespoon Butter or Oil
2½ cups Water or Vegetable Stock
Salt to taste
Method :
Chop all the veggies accept green peas
Add 2 tablespoons cornstarch (corn flour) in a small bowl.
Add 3 tablespoons water and mix well.
Heat 1/2 tablespoon oil or butter in a large, heavy bottomed stockpot over medium flame. Add chopped onion, ginger and garlic.
Sauté for 1-2 minutes.
Add all veggies & salt.
Stir and cook for 3-4 minutes.
Add 2½ cups water or vegetable stock. Stir well and bring the mixture to a boil. When it starts boiling, add salt (add as required as we have already added salt for veggies).
Add black pepper powder.
Add cornstarch-water mixture and stir continuously for a minute to prevent lump formation.
Stir and cook until mixture turns thick and no raw smell of cornstarch. It will take around 7-8 minutes. Add vinegar and mix well.
Taste the soup for the seasonings at this stage and add more if required. Turn off the flame. Transfer hot soup of vegetables into individual serving bowls and serve.
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