Healthy Soup for Cold & Cough

By Hebbars Kitchen · 35 min

Ingredients

Instructions

1. Wash and finely chop all the vegetables. Make a slurry by mixing the corn flour with the water until smooth and lump-free. Set aside.
2. Heat the oil in a large kadai. Add the ginger, garlic, green chilli and onion and sauté on high heat until the onion softens slightly and the aromatics smell fragrant, without browning the onion.
3. Add the mushrooms (optional) and sauté until they release their moisture and shrink slightly.
4. Add the carrot, cabbage, beans, sweet corn and capsicum with the salt. Stir-fry over high heat for about 2 minutes, keeping the vegetables crisp.
5. Pour in 5 cups of water or vegetable stock and mix well. Add the chilli sauce, vinegar, soy sauce and black pepper powder.
6. Taste and adjust the chilli sauce, vinegar, salt and pepper.
7. Stir the slurry again, then pour it slowly into the soup while stirring constantly to prevent lumps.
8. Bring to a boil and cook for about 2 minutes, until slightly thickened. Do not make it too thick, as it thickens further as it cools.
9. Stir in the coriander and spring onion greens, then turn off the heat and serve hot immediately.

Summarized from Hebbars Kitchen's video. Watch it for the details.

More recipes with

GarlicOnionGingerScallionCarrotBell pepperMushroomCabbage