Rainbow soup

20 gm capsicum - green preferably
10 gm beet root
10 gm cabbage
10 gm bean sprout
5 gm onion oil
pinch of Ajinomoto
20 gms corn flour
salt and pepper to taste

Cut the capsicum, beet root and cabbage. Blanch for 2 minutes. Put the water in a wok. Boil and put all the vegetables. Add salt to taste. Add ajinomoto, white pepper, onion oil and corn flour paste( mix the corn flour with cold water to make a paste). Corn flour paste will thicken the soup.
Serve hot with bread crumbs . . .