Vegetable soup

In a pan or pot, heat oil.

Add finely chopped garlic and finely chopped ginger. Sauté for a few seconds until the raw smell of both ginger and garlic disappears. Do not brown them.

Then add the chopped spring onions. Sauté until translucent, stirring often.

Add chopped celery.

Now add finely chopped cabbage, carrots, capsicum, and French beans. Sauté for 1 to 2 minutes on low to medium heat.

Add water. Season with ground black pepper powder, salt, and grated nutmeg. Mix well.

Cover the pan and simmer the clear soup on low to medium heat until the veggies are almost tender.

Garnish with some chopped spring onion greens and serve hot.