Back to 3 servings soup 1 tbsp oil 3 cloves garlic, finely chopped 1 inch ginger, finely chopped 2 tbsp scallions, chopped, divided 1 carrot, finely chopped 5 green beans, finely chopped 0.5 capsicum, finely chopped 2 tbsp cabbage, finely chopped 2 tbsp peas 2 tbsp sweet corn 4 cups water 0.75 tsp salt, adjust to taste 1 tbsp vinegar, or lemon juice 0.5 tsp mixed herbs 0.5 tsp red chilli flakes 0.5 tsp black pepper powder slurry 1 tsp corn flour 0.25 cup water, cold, for the slurry
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1 Step 1: Heat the oil in a large kadai over medium heat. Saute the garlic, ginger and 1 tablespoon of the scallions for about 30 seconds until fragrant.2 Step 2: Add the carrot, green beans and capsicum and stir-fry for about 1 minute.3 Step 3: Add the cabbage, peas and sweet corn and saute briefly, about 1 minute.4 Step 4: Pour in the 4 cups of water and the salt, stir well, then cover and boil for 5 minutes until the vegetables are cooked through.5 Step 5: Mix the corn flour with the 1/4 cup cold water in a small bowl until completely smooth, then pour it into the simmering soup, stirring constantly.6 Step 6: Keep the soup at a boil for 3 to 4 minutes, stirring, until it thickens slightly.7 Step 7: Stir in the vinegar, mixed herbs, chilli flakes and black pepper until well combined. Taste and adjust the salt.8 Step 8: Ladle into bowls, top with the remaining 1 tablespoon of scallions and serve warm.getsaucepan.com/r/405dcf7a-c866-5af6-96d0-985dc092eda6
Cook this in Saucepan Mixed Vegetable Soup (North Indian Style) as one big step at a time. Hands free, with timers that ring.
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