Ingredients:
1 tbsp. dill leaves finely chopped
1 sping onion with greens finely chopped
1 small floret cauliflower
2 leaves cabbage finely chopped
3" piece celery stick
2 french beans finely chopped
1 tsp. capsicum finely chopped
2 pinches grated ginger
2 pinches grated garlic
1/2 tsp. green chilli sauce
1/4 tsp. white vinegar
1/4 tsp. sugar
salt to taste
2 tsp. cornflour
1 tsp. butter
2 cups white vegetable stock or water
Method:
- Slice cauliflower floret and celery thinly.
- Melt butter in a nonstick or heavy pan.
- Add all vegetables, except dill and spring onion greens.
- Stir fry till veggies are bright, but tender and crunchy.
- Add 1-1/2 cups stock, bring to a boil on high.
- Dissolve cornflour in remaining stock.
- Add all other ingredients to cornflour mixture.
- Pour into soup, stirring constantly.
- When boil resumes, simmer till soup is thickened a bit, and transparent.
- Serve hot, topped with a swirl of cream if desired.
Making time: 20 minutes
Makes: 2 servings
Shelflife: Best immediate and fresh, piping hot.
Green Leafy Veg Index
