Mixed Vegetable Soup

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INGREDIENTS:

3 tsp oil

5 finely chopped garlic cloves

1/2 inch finely chopped ginger

1/4 cup finely chopped carrots

1/4 cup finely chopped beans

1/4 cup finely chopped cabbage

1/4 cup finely chopped yellow pumpkin

1/4 cup sweet corn kernels

3 cups of water

1/2 tsp vinegar

1/2 tsp soya sauce

1 tsp crushed pepper

Salt to taste

1 tbsp cornflour diluted in 1/4 cup water


PROCEDURE:

  • Heat oil in a pan, add chopped ginger, garlic and saute till they turn light brown.
  • Add all the veggies, fry them on a high flame for 2-3 minutes to bring out a nice aroma
  • Add salt to taste, water, or vegetable stock. (I used water)
  • Add in vinegar, soya sauce.
  • Cover and cook until veggies turn tender
  • Meanwhile, in a separate bowl stir in cornflour with water. Make sure it is lump-free.
  • Once the veggies turn slightly tender, pour in the cornflour slurry to the boiling vegetable soup.
  • Stir continuously and cook until it turns thick. Garnish with crushed pepper.
  • Turn off the flame. Serve hot.

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