CARROT SKIN

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

1

WATER - 5 CUP

add ½ tsp salt and 5 cup water

2

BOIL - 15 MINUTES

boil for 15 minutes or until the vegetables release their flavour.

3

DRAIN OFF

drain off the vegetables and vegetable broth is ready. keep aside

4

GARLIC 4 CLOVE

firstly, in a large wok heat 3 tsp oil. add 1 inch ginger, 4 clove garlic and ½ onion. saute slightly.

5

SWEET CORN - 3 TBSP

add 1 carrot, ½ capsicum, 3 tbsp sweet corn and saute slightly.

6

VEGETABLE BROTH

now add prepared vegetable stock and boil for 5 minutes. you can also use water if you are looking for an alternative

7

CABBAGE - 3 TBSP

once the flavours are absorbed, add 3 tbsp cabbage.

8

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.

9

PEPPER - 1 TSP

once the soup thickens add ½ tsp salt, 1 tsp pepper and 2 tbsp spring onion. mix well

10

READY TO DRINK

finally, enjoy ginger garlic soup to get relieved from cold, cough and fever.

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