1 floret cauliflower
2 leaves of cabbage
1 small carrot peeled
1 corn cob boiled
1 tiny sprig spring onion
1 sprig mint leaves chopped fine
1 tsp. coriander chopped fine
1 tsp. soya sauce
1 small dry red chilli crushed
salt to taste
pepper to taste
2 tsp. cornflour
1/2 tbsp. 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 stir fry till tender.
Add 3 cups water, bring to a boil. Make paste of cornflour in 1/4 cup water.
Add to soup, stirring continuously till it reboils. Add soya sauce, chilli, salt, pepper, coriander, mint.
Stir and simmer till soup thickens. Serve hot with chillies in vinegar and garlic sauce.