INGREDIENTS (measuring cup used, 1 cup = 250 ml)
- 1 cup shredded cabbage/patta gobi
- ½ cup finely chopped carrots/gajar
- ½ cup sliced mushrooms
- ½ cup chopped capsicum/bell pepper (red or green or yellow)
- ⅓ cup moong sprouts
- ¼ cup finely chopped french beans
- ¼ cup finely chopped onion or 1 small onion, finely chopped, spring onions can also be added in place of onions
- 2 tsp finely chopped celery (optional)
- 1 tsp finely chopped garlic/lahsun
- 3 cups water, 750 ml
- 2 tsp soy sauce or as required
- ½ tsp black pepper powder
- 1 tbsp oil
- salt as required
INSTRUCTIONS
- rinse and shred the cabbage.
- rinse, wipe and then slice the mushrooms. chop the bell pepper.
- rinse and finely chop the french beans. also finely chop the onions & garlic
- heat oil in a pan. add onions and garlic. saute till the onions are translucent.
- then add the chopped mix veggies. stir well.
- saute on a medium flame for 4 to 5 minutes.
- add the moong sprouts and stir well. saute for 2 minutes.
- add water and stir.
- the add soy sauce, black pepper and salt. stir again
- cover the pan and simmer the soup for 10 to 11 minutes on a low to medium flame.
- then check the seasonings and add more salt or black pepper if required.
- serve the soup plain or accompanied with some boiled noodles or steamed rice.
