(1)    Place a pan on burner (we can also use aluminum or steel vessel as per availability). Turn on the flame to Low mode.

(2)    Add the below to the warm pan –

• Onion – 1/2 (chopped into small pieces)
• Oil – 3 tablespoons (never use Olive oil) (we can use refined, palm or groundnut, rice bran oil)
• Fennel seed – 1 tablespoon
• Black pepper – 1 tablespoon
• Green chilli – 1

Stir for 30 seconds. Then add the below –

• Carrot – 1 (chopped into small cubes)
• Beans – 10 (chopped into small pieces)
• Cabbage – 100 grams (chopped)

Stir all this contents for 5 minutes in low flame.

(3)    After stirring the vegetables in low flame for 5 minutes, lets add the below –

• Garlic – 4 cloves (chopped into small)
• Ginger – 1 inch (chopped into small)
• Sweet corn – ½ cup
• Tomato – ½ (chopped)
• Salt – ½ tablespoon

Stir well so that all contents mix.

(4)    Then, pour 1 litre water. Stir a little and close the pan with a lid.

• Turn the flame to HIGH mode.
• Once the water boils and steam start coming out from the side of lids (or a hole in the top of lid),

Please turn the flame to LOW mode.

• Let the contents cook in low flame for another 12 to 15 minutes with lid closed.

(5)    After 15 minutes, lets remove the lid – stir a little – then let’s add the below –

• Soya sauce – 1 tablespoon
• Corn flour – 1 tablespoon (mix this with 2 tablespoons of water)

This corn flour powder gives thickness to our soup

• Pepper powder – 1/2 tablespoon
• Coriander leaves – few – sprinkle on top
• Spring onion – just a little (we can skip this if unavailable)

Now, take a little water from the middle and taste it to check salt level – if need be we can add a little.

(6)    Stir a little – turn off the flame – please remove the green chilli from the soup.

Thus, our soup is ready to be served and tasted along with our family.