Very Good For Your Health And Mine Vegetarian Lemon, Pepper Soup - cooking recipe

Ingredients

1 medium carrot, washed, peeled and thinly sliced
1/4 small cabbage, washed and finely shredded
4 -6 medium tinned mushrooms, drained, cleaned, washed and sliced
1 medium red capsicum, washed, de-seeded and chopped (bell pepper)
1 medium tomatoes, washed, peeled and finely chopped
salt
1 teaspoon oil
4 -5 cups vegetable stock (I love using 2 cubes of Maggi Vegetable stock with onions)
1/2 teaspoon crushed black peppercorns
1/2 cup bean sprouts
2 tablespoons lemon juice, fresh

Preparation

Firstly, prepare vegetable stock.
For this, dissolve 2 cubes of Maggi vegetable stock with onions in 4-5 cups of water and boil until the cubes are completely dissolved.
Your veg.
stock is ready.
Now keep this aside and proceed.
Heat oil in a saucepan.
Add carrot, cabbage and mushrooms and stir well.
Add capsicum, tomato and salt.
Stir-cook for 10-15 minutes till the veggies are tender.
Then, add the stock and let it come to a boil.
Lower heat, stir in the crushed peppercorns and remove from flame.
Add bean sprouts and lemon juice.
Stir well and serve hot on a cold windy winter night.