8 to 10 cabbage leaves
3 spring onions
3 sticks celery (ajmoda)
2 cauliflower florets
3 lettuce leaves
2 tbsp refined oil
1 tbsp plain flour (maida)
3 tsp soy sauce
salt to taste
chillies in vinegar and to serve
Slice the carrots thinly.
Tear cabbage and lettuce leaves into big pieces.
Chop the spring onions with leaves.
Cut the celery into about 12 mm (1/2") pieces.
Cut the cauliflower into flat pieces.
Heat the oil thoroughly in a vessel and add the vegetables. Cook on a high flame for 3 to 4 minutes.
Add 5 teacups of water, the soya sauce and salt.
Mix the plain flour with a little water and add to the soup. Boil for 3 to 4 minutes.
Serve hot with chillies in vinegar and chilli sauce.