Slurpy Chunky Veggie Soup

Soup - the very word conjures up feelings of warmth and comfort, specially on cold winter nights. This version is a simple, 5 minute procedure and for me, it acquires the top spot, even beating Maggi :).

I basically used 3-4 veggies, but you can use most root veggies like onions, turnips or pretty much anything you desire.

Ingredients:

2 large carrots, diced (i used the red "Delhi" carrots)

a huge handful of beans, chopped into bits

3-4 leeks, chopped

sweet corn kernels, a cupful

water, 3/4 litre

cornflour - 1 tablespoon

ginger-garlic paste, a teaspoon (or 1/2 spoon each of finely chopped ginger and garlic)

salt, to taste

pepper, to taste

red chilli sauce, 3 teaspoons

soya sauce, 1 teaspoon

oil, a teaspoon

Method:

Heat oil and saute ginger-garlic. Add leeks, saute for a minute. Now add in carrots, beans and sweet corn. Saute for another minute and add the water. Wait till the water comes to a boil, lower the flame and add the cornflour mixed with a spoon of cold water. 

Now simmer for just a minute or so and turn off the heat. If you simmer anymore, the veggies get cooked through and then, its no fun eating this soup.

You can also omit the cornflour and make a clear soup.

Season with salt and sauces and you're done! Serve it with some warm, crusty garlic bread.