Mixed vegetable soup

This soup is "inspired" by vegetable soups I've eated in Chinese restaurants in India. It's very fast and easy to make, and a universal favorite in my family.

Ingredients:

1. 1 carrot
2. 1 leaf cabbage
3. 6-7 green beans
4. 1 small capsicum (red or yellow gives the soup a nice color)
5. 1 floret cauliflower
6. 1 clove garlic (you decide)
7. 1 tsp cornflour
8. 1 tsp oil
9. Water (based on how watery you want your soup to be).
10. Seasoning: Salt, pepper

Method:

1. Chop all vegetables into small pieces and crush the garlic.
2. Fry the vegetable pieces and garlic in oil until they glisten and the cabbage wilts.
3. Add water and bring to boil.
4. Reduce heat and simmer for about 10 minutes or until vegetables are cooked the way you like them.
5. Make a paste with cornflour and a little water, and add this paste to the soup, stirring to avoid lumps.
6. Bring to boil and allow soup to thicken slightly.
7. Add salt and pepper to taste. I sometimes add a bit of soy sauce or chilli sauce, but I really like it best with just salt and pepper

This soup looks clear and is a great way to start a meal.