- In a pre-heated wok add oil and let it heat. Add garlic paste and saute it.
- Add green peas, baby corn, carrot and water. Cover a lid and let it boil until all the vegetables become soft.
- Open the lid, add mushrooms, bell pepper, cabbage and stir it.
- Mix black pepper powder, maggi taste maker, soy sauce, vinegar, tomato ketchup and schezwan sauce. Stir it well.
- Now add Maggi, put the lid and on a medium flame let it cook for a couple of minutes. Put off the gas flame and keep the lid cover for a minute.
- Open the lid, add spring onion and cabbage. Dish out in a serving bowl and garnish with cabbage and spring onion.
Liked by kids this is some innovation done so that kids like and at the same time have vegetables too
Maggi Vegetable soup
#myrecipe
By Kanika Kapoor
Jun, 7th
670
Servings
3 persons
Cook Time
20 minutes
Ingredients
10
- 12
Ingredients
- 2 tsp Cooking Oil
- 1 tsp Garlic Paste
- 1/4 cup Fresh Green Peas
- 1/4 cup Chopped Baby Corn, 1/4 cup Chopped Carrot
- 2.5 cup Water
- 1/4 cup Sliced Mushrooms, 1 Bell Pepper Sliced
- 1/4 tsp Black Pepper Powder,
- 1 sachet Maggi Tastemaker
- 1/4 tsp Soy Sauce, 1 tsp White Vinegar
- 2 tbsp Tomato Ketchup, 1 tbsp Schezwan Sauce
- 1 packet Maggi, 1 tbsp Spring Onion
- 1/4 cup Cabbage
Instructions
Notes/Tips
Take care not to over cook the vegetables
