Vegetable Clear Soup

INGREDIENTS

1. Carrot (medium sized)                            1/2
2. Celery                                                         1 stalk
3. Chinese cabbage                                      4-6 leaves
4. Spring onion                                              1
5. Red capsicum (medium sized)              1
6. Snow peas                                                 8-10
7. Garlic                                                          2-3 cloves
8. Mushrooms                                               6-8
9. Vegetable stock                                        4-5 cups
10. Ajinomoto                                                  1/4 tsp
11. Peppercorns (crushed)                           1/4 tsp
12. Salt                                                              to taste
13. Bean sprouts                                             1/2 cup
14. Lemon juice (optional)                             1/2 tsp

Method of preparation

1. Wash, peel and cut carrot into two lengthwise. Cut it further into thin slices. Wash, trim and diagonally slice celery. 
2. Wash, trim and dice Chinese cabbage into 1 inch sized pieces. Wash, trim and slice spring onion. Wash, halve, deseed and cut red capsicum into one inch sized pieces. Wash, string and cut snow peas into two,
3. Peel and cut garlic. Wash, trim and slice mushrooms. 
4. Heat vegetable stock in a wok or a pan, add crushed garlic and bring to a boil. Add sliced mushroom, carrot, Chinese cabbage, celery, spring onion, red capsicum and snow peas and cook for 2-3 minutes. 
5. Add ajinomoto, crushed peppercorns, salt to taste and bean sprouts. 
6. Stir in lemon juice and serve piping hot.