firstly, in a kadai heat 2 tbsp olive oil and saute 1 inch ginger, 2 clove garlic and 2 tbsp spring onion.
add 2 cup cabbage, 1 carrot and ½ capsicum.
stir fry for 2 minutes on high flame until it shrinks slightly.
further, add 4 cup water, ¾ tsp salt and mix well.
stir and boil for 2 minutes.
further, in a small bowl take 1 tbsp cornflour and ½ cup water.
mix well making sure there are no lumps.
pour the cornflour slurry and boil for 2 minutes or until soup thickens.
now add 1 tbsp vinegar and ½ tsp pepper powder. mix well.
also, add 2 tbsp spring onion, 2 tbsp mint and 2 tbsp coriander.
finally, enjoy cabbage soup recipe garnished with more spring onion.