Ingredients:

• 1 floret Cauliflower
• 2 leaves of Cabbage
• 1 small carrot, peeled
• 1 Corn cob, boiled
• 1 Onion
• 1 tiny sprig Spring onion
• 1 sprig Mint leaves, chopped fine
• 1 tsp – coriander, chopped fine
• 1 tsp – soyasauce
• 1 small dry red chilli, crushed
• salt to taste
• pepper to taste
• 2 tsp – cornflour
• 1/2 tbsp – Butter
• 3 cups – water of vegetable stock

Method:

1. Chop vegetables very fine. Remove kernel of corn.
2. Heat butter to melt in a heavy pan.
3. Add vegetables and stir fry till tender.
4. Add 3 cups water, bring to a boil.
5. Make paste of cornflour in 1/4 cup water.
6. Add to soup, stirring continuously till it reboils.
7. Add soyasauce, chilli, salt, pepper, coriander, mint.
8. Stir and simmer till soup thickens.
9. Serve hot with chillies in vinegar and garlic sauce.

Recipe courtesy of Sify Bawarchi