- Any of those instant cup-a-soup (12 grams) packets from Knorr or Maggi.
- A small head of cabbage, shredded.
- 200 grams of button mushrooms, diced.
- A capsicum, diced.
- Olive oil
- A teaspoon of garlic paste.
Heat olive oil, saute the garlic paste for less than 30 seconds. Add the mushrooms and capsicum. Cook on high till they are not releasing any moisture. Add the cabbage. Cook on high. Keep stirring occasionally. Saute till they are almost dry.
Take about 50 ml of hot water. Dissolve the soup powder. Leave it aside for about a min.
Mix the concentrated soup into the vegetables and switch off the heat. Keep mixing, allowing the latent heat to spread the soup all over the vegetables.
Enjoy a very yummy side dish for lunch or dinner.