Ingredients
½ teaspoon garlic – peeled & finely chopped¾ teaspoon ginger – peeled & finely chopped¼ cup spring onions – chopped½ cup cabbage – finely chopped
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⅓ cup carrots – finely chopped¼ to ⅓ cup capsicum – finely chopped, (green bell pepper)¼ cup French beans – finely chopped (green beans or haricot beans)
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1 tablespoon oil – can use olive oil or sunflower oil, can also use butter3 cups water¼ teaspoon ground black pepper or add as required1 generous pinch of grated nutmeg or ground nutmeg
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Add 3 cups of water and season with ground black pepper powder, salt, and grated nutmeg.
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Mix well. Cover the pan and simmer the soup on medium-low to medium heat for about 10 to 11 minutes or until the veggies are almost tender.
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To serve clear soup hot, avoid overcooking vegetables like mushrooms, potatoes, or cauliflower until tender, then garnish with spring onion greens.
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Reheat in a saucepan until hot, then serve with fresh herbs or scallion greens.
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