2 tomatoes - sliced thinly
1/2 carrot - cubed into medium size pieces
1 potato - cubed into medium size pieces
10 French beans - remove strings and slice into 1/2 inch length
1/4 cauliflower - cut into florets
1 bay leaf
1 1/2 tsp cumin seeds
4 shallots - sliced
1 inch ginger - sliced
1 tbsp butter
2-3 sprigs coriander leaves - sliced
1-2 sprigs springs onion - sliced
3-4 cups vegetable stock (more or less depending on how soupy your prefer)
Pepper and salt to taste
Heat butter, sauté shallots and ginger alongside cumin seeds and bay leaves.
Add tomatoes, stir for a couple of minutes.
Pour stock and add potato and carrot.
Simmer over low heat till both are half cooked.
Add caulis and French beans.
Continue to simmer till veggies are soften (to a texture you prefer)
Season with pepper and salt.
Off the heat and garnish with spring onion and coriander leaves before serving.