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.

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

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

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

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.

once the flavours are absorbed, add 3 tbsp cabbage.

also, add ½ cup cornflour slurry and boil for 2 minutes. to prepare cornflour slurry, mix 2 tsp cornflour in ½ cup water.

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

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