Broccoli & Double Beans Soup

1. Prepare the broccoli stem and yellow florets by washing and rough chopping them. Boil them in salted water and set aside without draining. 

2. Soak double beans overnight, then drain, pressure cook in a little salted water and set aside without draining.

3. After they cook, add the broccoli and double beans to a blender. Process till smooth. Add the cooking water to the blender and transfer to a pan. Heat it up with some pepper powder. (There is enough salt in the cooking water). Keep warm.

4. Dry roast a few peanuts. Oil roast some thinly sliced garlic and ginger. Remove from pan.

5. Add cauliflower florets with a dash of water to the pan and cook till soft. Then turn up the heat, add oil and throw in the onion, carrots, purple and white cabbage. Add a dash of soy sauce, ketchup, salt and pepper and stir fry for a few seconds. Add chopped capsicums and stir for a few seconds. 

6. In a bowl, place the stir fried veggies in the center. Ladle out the soup around it. Place the fried peanuts, ginger and garlic as garnish and serve.