I worked as a banker for 17 years. I love staying fit and cooking tasty and healthy meals. I don't use artificial colors and preservatives.

Ingredients:

• 1 cup fresh mint leaves
• 1/4 cup carrot, cut lengthwise
• 1/8 cup French beans, slit and cut lengthwise
• 1/4 cup cauliflower florets
• 1/4 cup baby corn, diced
• 1 red chili, moderate hot variety, soaked in warm water
• 1/2 inch ginger, chopped
• 2 cloves garlic
• 1 tsp butter
• 1/2 tsp oil
• 1/2 tsp cornstarch, dissolved in 1/4 cup cold water
• 1/2 tsp soy sauce
• 1/2 tsp lemon juice, optional
• 1/2 tsp salt, or to taste
• 1/4 cup red pepper, julienned

Step-by-Step Instructions

1. Wash the mint leaves, grind them (adding some water), and strain. Reserve the juice (set it aside).
2. Make a coarse paste of soaked red chili, ginger, and garlic. I used pestle to crush them. Set aside.
3. Dissolve cornstarch in 1/4 cup cold water. Set aside.
4. Pre-cook (simmer) diced baby corn, French beans, cauliflower, and carrots in salted water for 3-4 minutes. Pre-cooking will lessen the cooking time later, and adding salt helps to retain the color of the vegetables. Strain, but reserve this water for later.
5. Heat 1/2 teaspoon oil and 1/2 teaspoon butter in a pan. Saute the red pepper for 2-3 minutes, then add those pre-cooked vegetables. Saute for 2 minutes over a high flame, then reduce and add red chili-ginger-garlic paste.
6. Continue stir-cooking for a minute, then pour in those reserves of vegetable water and mint water and bring the mix a boil for 2 minutes. Add cornstarch mix slowly, stirring constantly, until the broth thickens.
7. While the mix boils, pour in 2 glasses of fresh water. This soup should not be thick. Add soy sauce and some salt to adjust the taste. Mix well.
8. Your mint vegetable soup is ready to sip. Serve it hot, adding a few drops of fresh lemon juice (optional) and some butter. Enjoy!

Step one: Wash mint leaves and vegetables

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