Serves: 4
Ingredients:
- Carrot – 2, Sliced into thin rounds
- Chopped Cabbage – ⅓ cup full (chop into 1″ squares)
- Cauliflower – ½ cup, sliced or broken into tiny florets
- Chopped Spinach/ palak – 1½ cup (chop into 1″ squares)
- Mixed herbs (basil, parsley, dill) – ¼ teaspoon each, crushed with a mortar pestle
- Bay leaf – 1, torn
- Celery stalk – 1, broken
- Shallot – 1 cut in half or half a small onion
- Crushed Pepper – ½ teaspoon
- Ginger – 1″, sliced thick
- Garlic cloves – 2 crushed
- Mint leaves – 4, torn
- Coriander stem – 1
- Maggie magic cube – 1
- Water – 4 cups
- Salt to taste
Method:
- To a deep sauce pan with 4 cups of water, add ingredients 5-14 and bring to a rolling boil on high heat.
- Lower the heat and continue cooking for 20-30 minutes.
- Take the saucepan off the heat, strain through a sieve.
- Return the clear liquid to the saucepan on high heat and start adding the vegetables beginning with the carrots followed by cauliflower and cabbage. Do not over cook the vegetables, they should still have a slight crunch. Add the palak last and turn off the heat.
Note:
- Suggested alternative for the vegetables (1-4 from the ingredients list): Broccoli florets, chopped spinach, sliced mushroom and sweet corn kernels.