Dill Soup

Ingredients:

• 1 tbsp. dill leaves finely chopped
• 1 spring onion with greens finely chopped
• 1 small floret cauliflower
• 2 leaves cabbage finely chopped
• 3" piece celery stick
• 2 french beans finely chopped
• 1 tsp. capsicum finely chopped
• 2 pinches grated ginger
• 2 pinches grated garlic
• 1/2 tsp. green chilli sauce
• 1/4 tsp. white vinegar
• 1/4 tsp. sugar
• salt to taste
• 2 tsp. cornflour
• 1 tsp. butter
• 2 cups white vegetable stock or water

Method:

• Slice cauliflower floret and celery thinly.
• Melt butter in a nonstick or heavy pan.
• Add all vegetables, except dill and spring onion greens.
• Stir fry till veggies are bright, but tender and crunchy.
• Add 1-1/2 cups stock, bring to a boil on high.
• Dissolve cornflour in remaining stock.
• Add all other ingredients to cornflour mixture.
• Pour into soup, stirring constantly.
• When boil resumes, simmer till soup is thickened a bit, and transparent.
• Serve hot, topped with a swirl of cream if desired.