10-Minute Healthy Vegetable Maggi SoupVeg

1

Heat one tablespoon of olive oil in a pan.

2

Add minced garlic and ginger, then stir-fry with chopped green chili.

3

Add chopped potatoes, carrots, corn, green chickpeas, tomatoes, and green onions. Sauté for few seconds.

4

Season with salt to taste, mix well, and cover the pan to cook for 5 minutes.

5

Stir in three tablespoons of sweet chili sauce and two teaspoons of soy sauce.

6

Pour in 2.5 cups of water and bring to a boil; cover and cook for 2 to 3 minutes.

7

Break the Maggi noodles into the pan, mix, and cover to cook for another 2 minutes

8

In a separate small bowl, whisk 1 tablespoon of cornstarch with 3 to 4 teaspoons of water

9

Pour the cornstarch mixture into the soup while stirring continuously to thicken.

10

Add the Maggi noodle spice packets, fresh coriander leaves, and extra green onions. Mix well.

11

Turn off the heat, stir in one teaspoon of lemon juice, and serve hot.