Mixed Vegetable Soup

Remember Maggi's Sweet Corn and Vegetable Soup? If you were (are) a fan of the soup, then here is a home-made version of it that is delicious and flavorful without the addition of too many spices. 

This is my father-in-law's recipe. You would be surprised that the soup stands alone with just the inherent flavors of the vegetables.

Ingredients:

1. 1/4 of a big head of cabbage, roughly diced
2. 1 small onion or 1/2 a medium-sized one, roughly diced
3. 1 cup corn kernels
4. 1 cup beans and carrots, finely chopped
5. 1 teaspoon salt (or as needed)
6. 1/2 teaspoon turmeric powder
7. 1 teaspoon pepper (or as needed)

Preparation:

1. Pressure cook/cook the vegetables until they are tender. Cook the cabbage and onion together. Separately cook/steam the corn, and the cup of beans and carrots. Do not mix the corn with the beans and carrots. Reserve the broth
2. When the vegetables cool down a bit, blend the cabbage and onion with the same water/broth used to cook them. Add more water if needed. 
3. To the above puree, add the cooked corn and blend to desired consistency.
4. Transfer the puree to a saucepan and cook on medium heat with salt and turmeric powder. When the puree comes to a boil, add the cooked beans and carrots. 

Serve with a sprinkling of pepper.