– 2 tbsp Butter
-1/2 cups spring onion finely chopped
– 1 cup Carrot, sliced finely
– 1 cup Potato, diced
– 1 cup Cabbage, shredded
– 1 liter Vegetable stock
– 2 tbsp Corn flour mixed with 2 tbsp water
– Salt and black pepper powder to taste
– Green Coriander leaves chopped
-Place the butter, all the vegetables and stock into microwave safe class bowl.
-Microwave covered on HIGH for 15 minutes.
-Blend together corn flour and water, and stir into soup mixture.
-Microwave again on HIGH for 5 minutes.
-Stand for 10 minutes and serve with hot, crusty bread.
-Garnish with Green coriander leaves.