GINGER - 1INCH

firstly, in a kadai heat 2 tbsp olive oil and saute 1 inch ginger, 2 clove garlic and 2 tbsp spring onion.

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CABBAGE - 2 CUP

add 2 cup cabbage, 1 carrot and ½ capsicum.

2

STIR FRY - 2 MINUTES

stir fry for 2 minutes on high flame until it shrinks slightly.

3

WATER - 4 CUP

further, add 4 cup water, ¾ tsp salt and mix well.

4

BOIL - 2 MINUTES

stir and boil for 2 minutes.

5

CORN FLOUR - 1 TBSP

further, in a small bowl take 1 tbsp cornflour and ½ cup water.

6

NO LUMPS

mix well making sure there are no lumps.

7

THICKENS SLIGHTLY

pour the cornflour slurry and boil for 2 minutes or until soup thickens.

8

VINEGAR - 1 TBSP

now add 1 tbsp vinegar and ½ tsp pepper powder. mix well

9

SPRING ONION - 2 TBSP

also, add 2 tbsp spring onion, 2 tbsp mint and 2 tbsp coriander.

10

READY TO EAT

inally, enjoy cabbage soup recipe garnished with more spring onion.

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