Asian-Inspired Vegetable Hot and Sour Soup

Servings: 2

Ingredients:

• 1 1/2 tablespoons Olive oil
• 1 tablespoon Garlic, minced
• 1 tablespoon Ginger, minced
• 2 tablespoons Spring onions, finely chopped
• 150 grams Cabbage, thinly sliced
• 50 grams Carrots, julienned
• 50 grams Bell pepper, thinly sliced
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper powder
• 700 milliliters Water
• 1 tablespoon Vinegar
• 2 tablespoons Corn flour
• 50 milliliters Water
• Fresh Coriander, for garnishing

Preparation:

1. Heat olive oil in a heavy-bottomed skillet over medium heat. Add minced garlic and ginger, and sauté until fragrant.
2. Add finely chopped spring onions and fry until translucent or golden brown.
3. Mix in thinly sliced cabbage, julienned carrots, and thinly sliced bell pepper. Stir well to combine.
4. Cook the vegetables for 5-7 minutes on medium heat until slightly softened.
5. Season with salt and black pepper powder. Stir to incorporate.
6. Pour in 700 milliliters of water and bring the mixture to a boil.
7. Add vinegar and mix well to balance the flavors.
8. In a separate bowl, combine corn flour and 50 milliliters of water to create a slurry. Mix until smooth.
9. Gradually pour the corn flour slurry into the skillet, stirring continuously to prevent lumps from forming.
10. Cook the soup for an additional 5-7 minutes on medium heat until it thickens slightly.
11. Remove the skillet from heat and garnish the soup with fresh coriander.
12. Serve hot and enjoy the comforting flavors of this Asian-inspired vegetable hot and sour soup!

This hearty and flavorful soup is perfect for warming up on chilly evenings or as a light meal option any time of the day.