Ingredients

• 1 tbsp - dill leaves, finely chopped
• 1 spring 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 - corn flour
• 1 tsp - butter
• 2 cups - white vegetable stock or water

How to Make Dill Soup

• 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 vegetables are bright, but tender and crunchy.
• Add 1-1/2 cups stock, bring to a boil on high.
• Dissolve corn flour in remaining stock.
• Add all other ingredients to corn flour 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.