Put all the veggies, veg stock cube, ginger garlic paste, salt as per taste, black pepper and water and boil it for an hour till the veggies become soft.

Strain the veg broth and smash and press the veggies as much as you can to take out the stock or you can blend all veggies in the broth too if you love that way.

Chop the garlic, carrot, beans and spring onion. Deep Fry the boiled noodles (as much quantity you want...I just took little from the noodles I was going to make chow mein and fried it till it was crispy in a strainer / jali like a nest... could not take pics as my mobile was hijacked at that time by my son). Take oil & butter in a pan,once heated add in the garlic saute, add in veggies, salt and black pepper and saute for less than 5 mins.

Keep aside little for garnishing and add the rest to the broth and let it simmer for about 5 mins till you prepare the cornflour slurry.

Once cornflour slurry is ready, add it to the soup mixing it simultaneously so that no lumps forms. Let it cook for at least 3-4 minutes. Your soup will thicken up. (If you want more thicker soup,you can add more cornflour.) Your soup is ready...pour it in a serving bowl, garnish with Fried Crispy noodles, sauteed veggies and spring onion and serve hot. Bon Appetit!!!