Ingredients

• 3-4 Carrots (finely diced)
• 3-4 French beans ( finely diced)
• 1-2 Onions (finely diced)
• 1 Leeks ( finely diced)
• 1/2 cup - Sweet corn kernels
• 50 gm - Cabbage (finely chopped)
• 5-6 Mushrooms ( finely diced)
• 1/2 cup - Green Peas
• 1 Green chilli ( chopped & deseeded)
• 1 Capsicum ( finely diced)
• 1/4 tsp - ginger (jullianned)
• 1/2 tsp - garlic ( finely chopped)
• 1/4 cup - Sprouts
• 1.5 cup - Soy sauce
• 1/2 tsp - Chilli sauce
• 1 tbsp - Tomato Sauce
• 1/2 cup - tomato puree
• 1/4 cup - Creme (optional)
• 1/4 tsp - sugar
• 1 liter - Water or (vegetable stock)
• Seasoning: salt according to taste
• 1 tsp - Black Pepper powder
• 1 tsp - White pepper powder
• 1 cube - Maggie seasoning (optional)
• 1/2 tsp - Oregano
• 1/4 tsp - Thyme
• For thickening:
• 1 tbsp - Corn flour
• 2 tbsp - water
• Garnish: Coriander, finely chopped
• Spring onions, finely chopped
• Parmesan cheese, grated
• Accompaniments: Croutons
• Garlic bread
• Toasted Foccassia
• Crispy Fried noodles

How to Make Vegetable soup recipe

• Pre-preparation:
• Soak the peas for 2-3 hours.
• Pressure cook all the vegetables with little salt and water, except leeks. Do not over cook the vegetable. It should be just cooked, yet firm to touch.
• In a deep bottom pan, add some butter and oil and saute onions. Caramelize till golden brown with sugar.
• Add all the vegetables along with stock, and stir well.
• Add all the sauces and stir well again.
• Add the tomato puree and stir again. Add the leeks and stir till the stock comes to a boil. Add all the seasoning and stir well.
• Mix water and corn flour and make a runny batter.
• To the simmering vegetables, add the corn flour and stir well.
• The soup will thicken a bit and once the flavors have sunk in, the soup is ready.
• Serve hot, garnish with coriander and spring onions accompanied with croutons.