• 5 cups vegetable stock (can use store bought or homemade by cooking your choice vegetables in water for 10 minutes and discarding the vegetables)
• 2 Tablespoons olive oil
• 1 Tablespoons minced or chopped Garlic
• 1 Tablespoons minced or chopped Ginger
• 3-4 finely chopped green chillies
• 2 Tablespoons finely chopped cabbage
• 2  Tablespoons finely chopped cauliflower
• 2  Tablespoons finely chopped capsicum
• 2  Tablespoons finely chopped tomatoes
• 1  Tablespoon finely chopped coriander
• 4  Tablespoons cornflour dissolved in 1 cup water
• Salt to taste
• 4  Tablespoons soy sauce
• 1 Teaspoon black peppercorns powder
• Fried noodles(Optional)

Heat the oil in a heavy bottom vessel  on a high flame .

Add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds.

Add the cabbage, cauliflower, capsicum and sauté on a medium flame for 1 to 2 minutes.

Add the tomatoes and coriander, mix well and sauté on a medium flame for 1 minute.

Add the vegetable stock, mix well and cook on a medum-high flame for 2 to 3 minutes, while stirring occasionally.

Add the salt, soya sauce, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally.

Add the prepared cornflour-water mixture, mix well and cook on a medium flame for 2 to 3 more minutes, Stir continuously.

Add the pepper powder and mix well.

While serving this vegetarian manchao soup,  you can top it up with fried noodles for extra crunch.

[mpprecipe-recipe:225]