Mixed Vegetable Soup
|Chopped mixed vegetables||2 Cup (32 tbs) (like carrots)|
|Garlic ginger||1 1⁄2 Teaspoon, grated|
|Water||2 1⁄4 Cup (36 tbs)|
Cook vegetables by adding 2 cups of water and salt to taste until tender.
Heat oil in a pot. Add grated ginger and garlic and saute for few seconds.
Add diced tomatoes and cook till soft.
Blend to a puree with a hand blender.
Add in the cooked vegetables and bring to a boil.
Add cornstarch dissolved in 1/4 cup of water.
Continue to cook until the soup thickens. Add in the bean sprouts and crushed peppercorns and mix well. Serve immediately.