For this soup we will make the vegetable stock at home with those vegetables which we usually discard. I had taken peels of ginger, outer layer of onion, outer layer of cabbage, outer layer of spring onion whites and greens, stems and roots of coriander leaves. You can even take peels of carrot, stem of cauliflower or broccoli. Put 1 litre of water in a pan allow it to boil. Meanwhile throughly wash the peels which we are going to use and roughly chop them.

Once the water comes to the boiling point simmer it and add all the veggies and cover with a lid. Turn the flame to high once it start to boil again lower the flame and cook it for 10 minutes on low flame then off the flame and leave it for 10-15 minutes. Then drain it with the help of a seive and discard the peels of the veggies. You can store this stock for a week in the refrigerator or upto 3-4 months in the freezer or deep freezer. You can also store then in icecubes.

And once it freeze then you can transfer them into a zip lock bag and use accordingly in the veggies or soup. Keep this stock aside and let's make our soup for that finely chop all the ingredients mentioned above. You can use any veggies of your choice like beans, cauliflower, broccoli etc. Heat up 2 tbsp oil in a wok then add chopped ginger and garlic to it. Saute it for a while then add the chopped onions to it and cook them till the rawness goes away. We don't have to make it red.

Cook only till the raw flavour goes away then add the chopped green chillies and saute again. Now add the chopped carrots and cook for 2 minutes then add the corn ang green peas and mix again and cook for another 2 minutes. Finally add the spring onion whites and shredded cabbage and cook for another 2-3 minutes. Don't make the veggies soggy leave it to the point where they remain crunchy. Now add the prepared vegetable stock and mix well. Now add the seasoning.

Salt, red salt, black pepper powder and red chilli flakes all as per your taste and mix them well. Allow it to boil and when it starts boiling lower the flame then add spring onion greens and 1 tsp of white vinegar or lime juice and mix again. Then prepare a slurry using 1 tbsp cornflour or all-purpose flour with 2 tbsp water and make it lump free. Then add this slurry in the soup and mix it continuously otherwise it will become lumpy. Then cover it and cook it for 10 minutes.