Clear Cabbage Carrot Soup

1 Tsp olive oil

½ Tsp yellow asafetida powder

1½ Tsp grated ginger

1 small green chili chopped

2 C cabbage thinly sliced

2 carrots cut lengthwise into strips

½ C water chestnuts, chopped

6 C water

1 Tsp soy sauce

1½ Tsp salt

¼ Tsp ground black pepper

2 Tbsp chopped fresh coriander leaves

Heat the olive oil in a saucepan over moderate heat; sprinkle asafetida, ginger

and chilies. Sauté for 30 seconds. Add the vegetables and stir fry for 2-3

minutes. Add water, soy sauce, salt and pepper. Bring to a boil. Reduce the

heat to low and cook covered for 20- 30 minutes. Serve hot garnished with

coriander leaves.

** This soup is very good for sore throat and cold etc.

4-5