Veg soup

Every sip of warm and healthy vegetable soup is a divine experience during cold
winter days. This recipe uses variety of vegetables and vegetable stock to make it
more healthy and tasty. This simple yet flavorful soup recipe is not just easy to
follow but also customizable to bring in your favorite taste with selected veggies. It
calls for using fresh vegetables for best results; however, you can also use canned
ones.

Preparation Time: 10 minutes

Cooking Time: 20 minutes
Serves: 3 servings
Ingredients:
2 tablespoons chopped Spring Onion (or
normal onion)
2 teaspoons minced Garlic
1/3 cup chopped Carrots
1/3 cup chopped Green Cabbage
1/3 cup Sweet Corn Kernels
1/3 cup chopped French Beans
1/4 teaspoon Ground Black Pepper
1/2 tablespoon tablespoon Vinegar
2 tablespoons Cornstarch (white corn flour)
1/2 tablespoon Butter or Oil
2½ cups Water or Vegetable Stock
Salt to taste
Directions:

1.

Chop all the veggies (carrot, cabbage, french beans, onion and garlic) into small
pieces as shown in the picture.
2.

Add 2 tablespoons cornstarch (corn flour) in a small bowl.

3.

Add 3 tablespoons water and mix well.

4.

Heat 1/2 tablespoon oil or butter in a large, heavy bottomed stockpot over
medium flame. Add chopped onion and garlic.
5.

Sauté for 1-2 minutes.

6.

Add carrots, cabbage, sweet corn kernels, french beans and salt (only for
veggies).

7.

Stir and cook for 3-4 minutes.

8.

Add 2½ cups water or vegetable stock. Stir well and bring the mixture to a boil.
When it starts boiling, add salt (add as required as we have already added salt
for veggies).

9.

Add black pepper powder.

10.

Add cornstarch-water mixture and stir continuously for a minute to prevent

lump formation.
11.

Stir and cook until mixture turns thick and no raw smell of cornstarch. It will
take around 7-8 minutes. Add vinegar and mix well.

12.
Taste the soup for the seasonings at this stage and add more if required.
Turn off the flame. Transfer hot soup of vegetables into individual serving
bowls and serve.