Ingredients:

• 1 tbsp – dill leaves, finely chopped
• 1 Spring onion with greens, finely chopped
• 1 small floret Cauliflower
• 2 leaves cabbage, finely chopped
• 3″ piece Celery stick
• 2 french beans, finely chopped
• 1 tsp – capsicum, finely chopped
• 2 pinches grated Ginger
• 2 pinches grated Garlic
• 1/2 tsp – Green chilli sauce
• 1/4 tsp – white Vinegar
• 1/4 tsp – Sugar
• salt to taste
• 2 tsp – Corn flour
• 1 tsp – Butter
• 2 cups – white vegetable stock or water

Method:

1. Slice cauliflower floret and celery thinly.
2. Melt butter in a nonstick or heavy pan.
3. Add all vegetables, except dill and spring onion greens.
4. Stir fry till vegetables are bright, but tender and crunchy.
5. Add 1-1/2 cups stock, bring to a boil on high.
6. Dissolve corn flour in remaining stock.
7. Add all other ingredients to corn flour mixture.
8. Pour into soup, stirring constantly.
9. When boil resumes, simmer till soup is thickened a bit, and transparent.
10. Serve hot, topped with a swirl of cream if desired.

Recipe courtesy of Sify Bawarchi