|Carrot||1 Large, diced|
|French beans||1 Cup (16 tbs), diced|
|Shredded cabbage||1 Cup (16 tbs)|
|Capsicum||1 Small, chopped|
|Cauliflower||1 Cup (16 tbs), cut into florettes|
|Mushrooms||5 , chopped|
|Tomatoes||4 Medium, chopped|
|Onion||1 Medium, sliced|
|Rock salt||To Taste|
|Cumin powder||1 Teaspoon|
|Pepper powder||1 Teaspoon|
Heat the oil in a big thick bottomed pan and saute the onions for a minute.
Then add the French beans, carrots, cauliflower, mushroom and cabbage and saute for a couple of minutes more.
Then add the soup stock to the vegetables and bring to a boil.
Add salt, pepper powder, curry powder, cumin powder and simmer for five minutes only.
The vegetables must remain crunchy and retain their original bright colours.
Do not cover the pan or the stock will boil over, just before taking off the flame, add the chopped capsicum.
This does not need to cook, it will look good as a garnish but it should get slightly soft just by remaining in the hot soup serve immediately.
While this soup taste better on reheating or keeping, it will lose fits crunchiness and also the bright colour of its vegetables.