AuthorAmarendra Haldar, M.Sc.DFSMCategorySoup, Vegetarian RecipesDifficultyBeginner
Firstly, in a large kadai heat oil and sauté clove, garlic, ginger and spring onion.
Add carrot, beans, capsicum and stir fry for a minute.
Add cabbage, peas, sweet corn and sauté slightly.
Add water and salt, mix well.
Cover and boil until vegetables are cooked well.
In a small bowl take corn flour and water.
Mix well, making sure there are no lumps.
Pour the corn flour slurry and boil until soup thickens.
Add vinegar, mixed herbs, chili flakes and pepper powder.
Mix well making sure the spices are well combined.
Finally, garnish with spring onion and enjoy vegetable soup.
1 servings
1 Cup
- Amount per serving
- Calories77
- % Daily Value *
- Total Fat 45g58%
- Sodium 793mg35%
- Total Carbohydrate 4g2%
- Dietary Fiber 3.12g12%
- Protein 1g
- Potassium 191mg5%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Firstly, in a large kadai heat oil and sauté clove, garlic, ginger and spring onion.
Add carrot, beans, capsicum and stir fry for a minute.
Add cabbage, peas, sweet corn and sauté slightly.
Add water and salt, mix well.
Cover and boil until vegetables are cooked well.
In a small bowl take corn flour and water.
Mix well, making sure there are no lumps.
Pour the corn flour slurry and boil until soup thickens.
Add vinegar, mixed herbs, chili flakes and pepper powder.
Mix well making sure the spices are well combined.
Finally, garnish with spring onion and enjoy vegetable soup.