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 corn flour, mixed in 1/4 cup water
1/2 tsp soy sauce
1/2 tsp lemon juice, optional, I used
1/2 tsp salt, or as per taste
1/4 cup red capsicum, julienned
Step-By-Step Instructions and Images for Making Mint Vegetable Soup
Wash mint leaves. Grind it, adding some water. Strain it. Collect the juice. Keep aside.
Make a coarse paste of soaked red chili, ginger, and garlic. Instead, you can crush them in a pestle. I used pestle to crush them. Keep aside.
Mix corn flour in 1/4 cup water. Keep aside.
Pre-cook diced baby corn, French beans, cauliflower, and carrot in salty water, for 3-4 minutes. This will lessen the cooking time. Strain the water. Collect it in a bowl. Use this water while making the soup. Adding salt helps to retain the color of the vegetables.
Heat 1/2 tea spoon oil and 1/2 tea spoon butter in a pan. Saute, julienned red capsicum for 2-3 minutes. Add pre-cooked vegetables. Throw some salt. Stir-cook for 2 minutes on a high flame. Reduce the fire. Add red chili-ginger-garlic paste.
Continue stir-cooking for a minute. Pour vegetable water and mint water. Let the mix boil for 2 minutes. Add corn flour mix.
While the mix boils, pour 2 glasses of fresh water. Check the consistency. This soup should not be thick. Pour soy sauce. Add some salt to adjust the taste. Mix well.
Turn off the fire. Mint vegetable soup is ready to sip. Serve it hot, adding a few drops of fresh lemon juice(optional) and some butter. Enjoy!!