Ingredients:

• 1 – Capsicum
• 2 leaves – Cabbage
• 2 – tomatoes, finely chopped
• 2 – Onions
• 2 – carrots, finely chopped
• 2 stalk – spinach, finely chopped
• 2 – Cauliflower florets
• 2 – French bean
• 7-8 leaves – mint, finely chopped
• 3-4 leaves – coriander, finely chopped
• 1/2 inch – ginger, peeled and sliced
• 2 – Garlic Clove
• 1 – dried red chilli, deseeded and crushed
• 1 tsp – soya sauce
• salt to taste
• 2 tsp – oil
• 2 tbsp – Corn flour
• 6 cups – water or vegetable stock
• 1 tsp – Sugar

Method:

1. Finely chop the capsicum, cabbage, onion, cauliflower, bean, ginger and garlic.
2. Heat oil in a pan, add all the vegetables and stir fry for 3-4 minutes.
3. Add 2.5 cups water and bring to a boil.
4. Meanwhile, mix corn flour in the remaining water and add to the boiling soup.
5. Stir continuously, till the boil is resumed.
6. Add the soy sauce, salt, sugar and crushed chilli. Stir well.
7. Serve piping hot with green chillies in vinegar and soy sauce.

Recipe courtesy of Sify Bawarchi