In a heavy bottom pot heat oil and butter and add chopped garlic to it. Saute it until light brown in colour. Now add chopped onion and cook for a minute. Do not brown the onion.

Now add all the chopped vegetables and cook for 2 minutes. Now add plain flour to it and cook for another 2 to 3 minutes. Add water and milk mixture to it and stir continuously.

When the vegetables are half done, add salt and pepper powder to it and mix well. Add cornflour to fresh cream and mix it. Add it to the soup. We do not want to cook vegetable until soft. We want them crunchy so keep checking on vegetables.

While vegetables are still crunchy, turn off the heat. Serve hot.