Ingredients:

• 1 – medium sized Carrot
• 1/4 – small Cabbage
• 1 – medium sized Tomato
• 1 – medium sized Capsicum
• 1 bunch – Spinach
• 3 to 4 – Garlic Cloves
• 80 g – Mushrooms
• 1/2 tsp – oil
• 1/2 cup – Bean sprouts
• 5 cups – vegetable stock or water
• 1 tsp – Lime juice
• 1/2 tsp – crushed pepper
• salt to taste

Method:

1. Wash and peel carrots, cut into two lengthwise and make thin slices.
2. Wash and dice cabbage into 1 cm sized pieces. Wash tomato, cut into quarters, remove seeds and dice it into 1 cm sized pieces.
3. Wash, halve and deseed capsicum, dice into 1 cm sized pieces.
4. Clean spinach leaves, wash thoroughly and chop roughly.
5. Peel and slice garlic.
6. Wash and slice mushrooms.
7. Heat oil in a pan, add sliced garlic and stir-fry briefly.
8. Add mushrooms and vegetables except tomato.
9. Add bean sprouts, stir in vegetable stock or water and salt.
10. Bring to a boil and simmer for 2 mins.
11. Add tomato pieces, stir in lemon juice and crushed pepper.
12. Serve hot.

Recipe courtesy of Garima Shangari