• Heat a pan, add butter, chopped garlic cloves and finely chopped onion. Sauté on low flame for about half a minute. • Add french beans and cook for another 1 minute on low flame. • Add fine pieces of boneless chicken and cook for 2 minutes. • Add chopped carrot, cabbage and cook everything well for 1 minute on high flame. Keep stirring the vegetables, do not cook brown in colour. • Add 1 litre of water and sweet corn (you can also add peas). Cover with lid and cook on low flame for 10 to 15 minutes. • Tip – Always cook soup on low flame to get enhanced flavour of vegetable and chicken. • In a bowl, take corn flour, add water and mix well. Add this corn flour slurry to the vegetable stock. • Tip – You can also add 2 to 3 tbsp crushed oats to make the soup thick and healthy. • Let the concoction boil on high flame for 2 to 3 minutes. • Turn the flame low, add chilli flakes, salt to taste, black pepper powder, mixed herbs (or oregano) and lemon juice. Stir everything well and turn off the flame. • Tip – When you’re seasoning in any dish, always add them in the end, stir and turn off the flame. • Garnish with coriander and serve hot.
