Ingredients:

• 2 medium sized Carrots (cut into cubes)
• 50 g – French beans (cut into chopped)
• 50 g – Cabbage (finely chopped)
• 1/4 cup – Celery (finely chopped)
• 1 medium Onion (finely chopped)
• 1 big Spring onion (finely chopped)
• 6 to 8 pepper Corns
• 2 Bay Leaves
• 6 flakes – Garlic (crushed)
• 2 tbsp – Butter
• 6 to 8 cups – water
• Worcestershire sauce
• salt to taste

Method:

1. Wash all the vegetables thoroughly.
2. Lightly heat butter in a heavy-bottom vessel.
3. Add peppercorns, bay leaf, crushed garlic, onion and spring onion.
4. Saute on a low flame till onions are transparent.
5. Add all the chopped vegetables, celery water, salt to taste and Worcestershire sauce.
6. Mix well and bring to boil.
7. After one boil let the soup simmer.
8. Cook till the vegetables are tender, but also little crunchy.
9. Serve hot.

Recipe courtesy of Anita Raheja