Vegetable Soup Recipe (Indian Veg Soup)

A light, cornstarch-thickened Indian-style vegetable soup with garlic, ginger and chilli flakes.

½ tablespoon oil (or butter)	Heat oil	Fry garlic, ginger, bay leaf & onion whites	Add remaining veggies, sauté 2 min high heat	Pour water, cook covered until tender	Pour in slurry, cook stirring until thick	Add salt, sugar & pepper, stir, cool slightly	Stir in vinegar & chilli flakes, adjust salt
½ tablespoon garlic, fine chopped or minced
¼ to ½ tablespoon ginger, fine chopped or minced
1 small bay leaf (optional)
2 sprigs spring onion whites (or scallions)
2 sprigs spring onion greens (or scallions)
35 g carrots, fine chopped
35 g peas
35 g sweet corn
35 g french beans
45 g cabbage, fine chopped
590 ml water (or vegetable stock)
1 tablespoon corn starch (or 3 tbsp oats powder or 1 tbsp arrowroot powder) (optional)	Mix corn starch with water
60 ml water (to mix with corn starch)
¼ teaspoon salt (adjust to taste)
½ to 1 teaspoon sugar (optional)
¼ to ½ teaspoon pepper powder, crushed
1 teaspoon vinegar (apple cider) or lemon juice
¼ to ½ teaspoon red chilli flakes

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