firstly, in a large vessel take 3 cup vegetable scraps. i have used peel of onion, carrot, potato, capsicum, cabbage, cauliflower, radish, spring onion, ginger and garlic
WATER - 5 CUP
add ½ tsp salt and 5 cup water
BOIL - 15 MINUTES
boil for 15 minutes or until the vegetables release their flavour.
drain off the vegetables and vegetable broth is ready. keep aside
GARLIC 4 CLOVE
firstly, in a large wok heat 3 tsp oil. add 1 inch ginger, 4 clove garlic and ½ onion. saute slightly.
SWEET CORN - 3 TBSP
add 1 carrot, ½ capsicum, 3 tbsp sweet corn and saute slightly.
now add prepared vegetable stock and boil for 5 minutes. you can also use water if you are looking for an alternative
CABBAGE - 3 TBSP
once the flavours are absorbed, add 3 tbsp cabbage.
CORN FLOUR SLURRY
also, add ½ cup cornflour slurry and boil for 2 minutes. to prepare cornflour slurry, mix 2 tsp cornflour in ½ cup water.
PEPPER - 1 TSP
once the soup thickens add ½ tsp salt, 1 tsp pepper and 2 tbsp spring onion. mix well
READY TO DRINK
finally, enjoy ginger garlic soup to get relieved from cold, cough and fever.