An Indo-Chinese soup, loaded with the goodness of all the healthy winter veggies. All the flavours -sweet, spicy and sour- mingle in this hearty bowl of yumminess and goodness.
Recipe Tags
Veg
Easy
Dinner Party
Chinese
Stir fry
Sauteeing
Soups
Healthy
Ingredients Serving: 6
Olive oil - 2 tsp
Ginger-garlic-green chilli paste - 1.5 tsp
Spring Onions, chopped - 1 medium sized (keep the chopped green stalk aside for garnishing)
Button mushrooms, chopped - 6
Green Cabbage, shredded - 1/2 cup
Broccoli, chopped into small florets - 5 florets
Cauliflower, chopped into small florets - 5 florets
French beans, chopped - 3 pieces
Carrot, diced finely - 1
Green capsicum, diced - a quarter of a capsicum
Red capsicum, diced - a quarter of a capsicum
Yellow capsicum, diced - a quarter of a capsicum
Baby corn, diced - 4 pieces
Corn kernels - a handful
Dark Soy sauce - 2 tbsp
Vinegar - 1 tbsp
Red Chilli sauce - 2 tsp
Green chilli sauce - 1 tsp
Honey - 2 tsp
Salt and pepper to taste
Water/Veg Stock to get desired consistency
Cornflour - 1.5 tbsp, mixed with 4 tbsp water to form a slurry paste
Instructions
Heat olive oil in a pan. Add ginger-garlic-chilli paste and sauté on high heat for a minute.
Add chopped onions and sauté on high heat for a minute till onion starts to just change its colour.
Add mushrooms, broccoli, beans and cauliflower and sauté on high heat till water evaporates from the mushrooms.
Add all the other veggies and sauté for a minute on high heat. We don't have to overcook the veggies. We have to retain the crunch of the veggies.
Add all the sauces, vinegar and honey to the veggies and mix. Add water and mix well.
Once the soup starts to boil, add the cornflour slurry and keep on stirring to avoid formation of lumps and cook for about 2-3 minutes till the soup starts to thicken.
Do the taste test and add the seasoning of salt and pepper to taste. Switch off the flame.
While serving, bring the soup to a boil. Serve it hot garnished with the chopped greens of spring onions and fried noodles, if you want.
Reviews (3)  
How would you rate this recipe? Please add a star rating before submitting your review.
Heat olive oil in a pan. Add ginger-garlic-chilli paste and sauté on high heat for a minute.
Add chopped onions and sauté on high heat for a minute till onion starts to just change its colour.
Add mushrooms, broccoli, beans and cauliflower and sauté on high heat till water evaporates from the mushrooms.
Add all the other veggies and sauté for a minute on high heat. We don't have to overcook the veggies. We have to retain the crunch of the veggies.
Add all the sauces, vinegar and honey to the veggies and mix. Add water and mix well.
Once the soup starts to boil, add the cornflour slurry and keep on stirring to avoid formation of lumps and cook for about 2-3 minutes till the soup starts to thicken.
Do the taste test and add the seasoning of salt and pepper to taste. Switch off the flame.
While serving, bring the soup to a boil. Serve it hot garnished with the chopped greens of spring onions and fried noodles, if you want.
INGREDIENTS
SERVING: 6
Olive oil - 2 tsp
Ginger-garlic-green chilli paste - 1.5 tsp
Spring Onions, chopped - 1 medium sized (keep the chopped green stalk aside for garnishing)
Button mushrooms, chopped - 6
Green Cabbage, shredded - 1/2 cup
Broccoli, chopped into small florets - 5 florets
Cauliflower, chopped into small florets - 5 florets
French beans, chopped - 3 pieces
Carrot, diced finely - 1
Green capsicum, diced - a quarter of a capsicum
Red capsicum, diced - a quarter of a capsicum
Yellow capsicum, diced - a quarter of a capsicum
Baby corn, diced - 4 pieces
Corn kernels - a handful
Dark Soy sauce - 2 tbsp
Vinegar - 1 tbsp
Red Chilli sauce - 2 tsp
Green chilli sauce - 1 tsp
Honey - 2 tsp
Salt and pepper to taste
Water/Veg Stock to get desired consistency
Cornflour - 1.5 tbsp, mixed with 4 tbsp water to form a slurry paste
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