For Vegetable Stock
Black pepper powder
For vegetable stock, heat oil in a deep non stick pan. Dice onion and add to the pan. Slice carrot and add and saute on high heat.
Chop celery and leek, quarter 4-5 mushrooms and add and stir. Add salt and mix. Add plenty of water and boil for ½ hour. Strain and use when required.
Boil 3 cups vegetable stock in another deep non stick pan. Chop cabbage. Add 4-5 quartered mushroomsandcorn to the stock. Tear pak choy into bite size pieces and add to stock.
Add cabbage and cook for 2-3 minutes. Add broccoli, salt, pepper powder and let it boil for 2-3 minutes.Pour into soup bowls and serve hot.