Carrot – 1 medium size (cut into small pieces)
Cauliflower – 1/4th cabbage (shredded in a bowl)
Green peas – half bowl
Capsicum – 1 medium size (remove seeds and chop finely)
Ginger – 1 inch long piece (finely grate or 1 tsp paste)
Corn flour – 1 tbsp
Butter – 2 tbsp
Black pepper – half teaspoon
White pepper – half teaspoon
Chilli Sauce– 1 tbsp
Salt – as per taste
Lemon – half
Green Coriander – 1 tbsp (chopped)
In a heavy bottomed vessel, add butter and heat it. Add ginger paste and all the chopped vegetables. Stir the vegetables in butter and fry on low flame for 2 minutes. Now cover the vegetables and let them cook on low flame for 2 minutes.
Add 600 grams of water, corn flour solution, black pepper, white pepper, chilli sauce and salt to the vegetable. Keep stirring the soup continuously until it boils. After boiling, cook on low flame for 3-4 minutes. Turn the gas off. Add lemon juice, green coriander and some butter to the soup and mix Vegetable Soup is ready. Serve and drink hot.
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