Instant Soup Premix

By Hebbars Kitchen · 25 min

Ingredients

Instructions

1. Heat the oil in a large kadai and sauté the garlic, ginger and spring onion (2 tbsp).
2. Add the carrot, beans and half a capsicum and stir-fry for a minute.
3. Add the cabbage, peas and sweet corn and sauté briefly.
4. Pour in 4 cups of water, add ¾ tsp salt and mix well.
5. Cover and boil for 5 minutes, or until the vegetables are tender.
6. Mix 1 tsp cornflour with ¼ cup water in a small bowl until no lumps remain.
7. Pour the cornflour slurry into the soup and boil for 3-4 minutes, until it thickens.
8. Stir in 1 tbsp vinegar, ½ tsp mixed herbs, ½ tsp chilli flakes and ½ tsp pepper powder until combined.
9. Top with 2 tbsp spring onion and serve.

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

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