Ingredients

• 1 cup - sweet corn kernels
• 1 cup - mint leaves
• 1 cup - finely cut vegetables (cabbage, carrot, beans, beetroot)
• 1/2 tsp - ginger paste
• 1/2 tsp - garlic paste
• Black pepper powder, a pinch
• Salt to taste
• Butter to taste

How to Make Mint and Vegetable Soup

• Boil all the vegetables with mint leaves in 2 to 3 cups of water.
• Blend the mixture and strain it.
• Add pepper powder and salt as desired.
• When serving, put a tsp of butter on top and garnish with coriander leaves.