- Take a large vessel take 3 cup vegetables peel of onion, carrot, potato, capsicum, cabbage, cauliflower, radish, spring onion, ginger and garlic. add ½ tsp salt and 5 cup water. boil for 15 minutes and vegetable broth is ready. keep aside. Take a large wok heat 3 tsp oil. add 1 inch ginger, 4 clove garlic and ½ onion. saute slightly. add 1 carrot, ½ capsicum, 3 tbsp sweet corn and saute slightly. now add prepared vegetable stock and boil for 5 minutes. once the flavours are absorbed, add 3 tbsp cabbage. also, add ½ cup cornflour slurry and boil for 2 minutes. to prepare cornflour slurry, mix 2 tsp cornflour in ½ cup water. once the soup thickens add ½ tsp salt, 1 tsp pepper and 2 tbsp spring onion. mix well. Serve hot.
Ginger garlic soup
#myrecipe
By Radha Nelanti
Mar, 31st
522
Servings
2 persons
Cook Time
30 minutes
Ingredients
12
- 14
Ingredients
- Vegetable scraps
- Water
- Salt
- Oil
- Ginger
- Garlic
- Onion
- Carrot
- Capsicum
- Corn
- Cabbage
- Corn flour slurry
- Pepper powder
- Spring onions
