GINGER - 1 INCH 

firstly, in a large kadai heat 3 tsp oil and saute 3 clove garlic, 1 inch ginger and 2 tbsp spring onion.

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CAPSICUM - HALF 

add 1 carrot, 5 beans, ½ capsicum and stir fry for a minute.

2

CABBAGE - 2 TBSP

also add 2 tbsp cabbage, 2 tbsp peas, 2 tbsp sweet corn and saute slightly.

3

WATER - 4 CUP

also add 2 tbsp cabbage, 2 tbsp peas, 2 tbsp sweet corn and saute slightly.

4

BOIL - 5 MINUTES

cover and boil for 5 minutes or until vegetables are cooked well.

5

CORNFLOUR - 1 TSP

further in a small bowl take 1 tsp corn flour and ¼ cup water.

6

NO LUMPS

mix well making sure there are no lumps

7

STIR & BOIL - 3 MINUTES

pour the corn flour slurry and boil for 3-4 minutes or until soup thickens.

8

MIXED HERBS - HALF TSP

add 1 tbsp vinegar, ½ tsp mixed herbs, ½ tsp chilli flakes and ½ tsp pepper powder.

9

PERFECT CONSISTENCY

mix well making sure the spices are well combined.

10

READY TO EAT

finally, top with 2 tbsp spring onion and enjoy vegetable soup

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