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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also add 2 tbsp cabbage, 2 tbsp peas, 2 tbsp sweet corn and saute slightly.
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cover and boil for 5 minutes or until vegetables are cooked well.
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further in a small bowl take 1 tsp corn flour and ¼ cup water.
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pour the corn flour slurry and boil for 3-4 minutes or until soup thickens.
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add 1 tbsp vinegar, ½ tsp mixed herbs, ½ tsp chilli flakes and ½ tsp pepper powder.
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