1 carrot, thinly sliced 3/4 cup cabbage 3 lettuce leaves 3 spring onions with greens 3 sticks celery (ajmoda) 50 gms sliced cauliflower 2 tbsp oil pinch of baking powder a pinch of citric acid (nimbu ka phool) 2 tsp soy sauce salt to taste
Tear the cabbage and lettuce leaves. Chop the spring onions with the leaves. Cut the celery into about 12 mm. Pieces. Heat the oil thoroughly. Add the vegetables, baking powder and citric acid and cook on a high flame for 3 to 4 minutes. Add 5 teacups of boiling water, the soya sauce and salt and boil for 3 to 4 minutes. Serve hot with chillies in vinegar and chilli sauce.
- This soup uses the stir frying technique (an Oriental method of cooking using small quantities of oil).
- For cooking whilst stirring over a high flame.
- This results in minimum loss of nutrients and minimum absorption of fat, making it a very useful nutrient saving cooking technique.