Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Floret cauliflower |
| 2 \N | Leaves of cabbage |
| 1 small | Carrot peeled |
| 1 \N | Corn cob boiled |
| 1 \N | Onion |
| 1 \N | Tiny sprig spring onion |
| 1 \N | Sprig mint leaves chopped fine |
| 1 teaspoon | Coriander chopped fine |
| 1 teaspoon | Soyasauce |
| 1 small | Dry red chilli crushed |
| \N \N | Salt to taste |
| \N \N | Pepper to taste |
| 2 teaspoons | Cornflour |
| ½ tablespoon | Butter |
| 3 cups | Water of vegetable stock |
Chop vegetables very fine. Remove kernel of corn.
Heat butter to melt in a heavy pan.
Add vegetables and stirfry till tender.
Add 3 cups water, bring to a boil.
Make paste of cornflour in ¼ cup water.
Add to soup, stirring continuously till it reboils.
Add soyasauce, chilli, salt, pepper, coriander, mint.
Stir and simmer till soup thickens.
Serve hot with chillies in vinegar and garlic sauce.
Making time: 20 minutes
Makes: 3 soup bowls
Converted by MC_Buster.
Converted by MM_Buster v2.0l.