Ying yang soup

Serves 4:

Ingredients:
Carrot diced 1/4 cup
Beans diced 1/4 cup
Cabbage 1/4 cup
Cauliflower 1/4 cup
Mushrooms chopped 1/4 cup (optional)
Spring onions finely chopped (separate the greens) 4
Spinach 1/4 cup
Coriander 1/4 cup
Spring onion greens 1/4 cup
Vegetable stock 4 cup
Corn starch 1 1/2 tsp
Oil
Pepper 1tsp
Chili powder 1/2 tsp
Salt to taste

Method:
Take  1 tsp of oil in a pan. Add spinach, coriander leaves and spring onion greens and saute for 1-2 minutes and set aside.
Take the same pan. Add 1 tsp of oil and add all the vegetables and saute for 3 minutes and keep aside.
In a sauce pan, take the vegetable stock and bring it to boil. Add pepper powder, salt (check the stock for the salt and then add) and chili powder and cook for few minutes till it starts boiling.
Take the corn starch and mix it with little water and make it to a paste and add it to the vegetable stock till it thickens.
Add 1/4 th of this vegetable stock to the greens.
To the rest of the stock, add all the sauted vegetables and cook for another 2 minutes.
While serving, divide the stock with vegetables, in the soup bowls. Then add the greens with the stock on top of it, and serve it hot without mixing.