2 tbsp chopped green onions (or onions)
2 tsp garlic, finely chopped
1/3 cup chopped carrots
1/3 cup chopped cabbage
1/3 cup corn granulated
1/3 cup chopped french beans (green beans)
1/4tsp black pepper powder
1/2 tbsp vegetable vinegar (vinegar)
2 tbsps cornflour (cornstarch)
1/2 tbsp butter or oil
2½ cups of water or vegetable stock
salt to taste
Cut all the vegetables (carrot, leaf cauliflower, French beans, green onions and garlic) in small pieces. Put 2 tbsp of cornflour in a small bowl. Add 3 tbsp of water and mix well. Heat 1/2 tbsp oil or butter on a large and heavy bottom deep sauce pan or medium flame.
Put chopped green onions and garlic. Fry for 1-2 minutes. Put carrot, leaf cabbage, corn granules, French beans and salt (only for vegetables). Roast for 3-4 minutes. Insert 2½ cups of water or vegetable stock. Mix well and keep the mixture to boil.
When it starts boiling, add salt (vegetables are already salted, then add salt as per requirement). Pour the black pepper powder. Put the solution of cornflour and keep running with a spoon for a minute so that it doesn't stick.
Make the mixture thick and cook until the raw cornflour doesn't remain raw. It will take approximately 7-8 minutes. Insert the vinegar (vinegar) and mix the mixture well. Taste the soup now and if necessary, add more salt or vinegar or black pepper powder. Turn off the gas. Serve mix vegetable soup in the bowl.