• 2 tablespoons of chopped onion (spring/ normal)
  • 2 teaspoons of Garlic (minced)
  • 1/3 cup of chopped Carrots
  • 1/3 cup of chopped cabbage (greenish)
  • 1/3 cup of sweet in taste corn kernels
  • 1/3 cup of chopped Beans (French)
  • ¼ teaspoon ground black pepper
  • ¼ tablespoon vinegar
  • ¼ white corn flour (corn-starch)
  • ½ tablespoon oil or butter as per taste
  • 2 ½ cups vegetable stock or water
  • Salt as per taste


  1. Chop the veggies. Cut the vegetables (cabbage, carrot, French beans, Garlic, and onion) into tiny pieces to make the soup palatable
  2. Next, add the required ingredients and turn the flame on. Add 2 tablespoons of flour (cornstarch) in a small sized bowl. After this, heat the chosen ½ tablespoon of butter or oil in a largely sized stockpot having a heavy bottom on medium flame.
  3. Add the remaining ingredients to enhance the taste. Now add the chopped garlic and onion and saute it for 2 minutes. After that, add the vegetables such as cabbage, carrots, kernels of sweet corn, French beans and some salt only for vegetables.
  4. Now, bake the mixture. Stir the mixture and cook it for 4-5 minutes. After it is baked add 2 ½ cups of vegetable stock or water as per availability. After the mixture is well stirred, start boiling it and then add a small amount of salt for ingredients other than vegetables as per requirement. Also, add some powder of black pepper.

  1. Give the final touch. Add the blend of water &cornstarch and stir it without interruption for a minute to avoid the formation of a lump. After this stir it and cook it until the mixture becomes very thick so that no raw and foul smell of cornstarch remains which will consume around 7-8 minutes. Add some vinegar and mix it well to enhance the taste. The soup is ready to serve to turn the flame off.


  1. Serve it as a starter for dinner or lunch because it contains low calories.

  2. A little lemon squeeze will increase the brightness and will enhance its deliciousness.