Rinse the veggies and chopped them finely.

Boil 1 cup of water and vegetable stock.

Add all the veggies in it. Add ginger garlic also.

Cover and cook until the veggies are slightly tender.

Now add all spices with salt.

Pour the cornflour and water mixture in the soup.

Cook stirring constantly until it turns slightly thicker.

Now switch off the flame. Add lemon juice and coriander leaves.

Serve hot with toast or noodles.