Healthy Mixed Vegetable Soup

I love soups per se, but I especially dig the ones which are unpretentious, healthy, low fat, wholesome and easy to make.  And that goes for all the cooking I do and the recipes I love to experiment with and post here. 

This soup recipe, I'm posting today, fits the bill to the 'T'.  Enjoy it during cold winter months, when the vegetables are aplenty because, after all, this is a vegetable soup:))

Serves 6
Ingredients :
1 tbsp light butter (or a mix of olive oil and light butter)
2 tbsp finely chopped french beans/haricot beans (Chop all the vegetables finely since they are not going to be pureed and would stay as they are, in the soup!)
2 tbsp finely chopped (or grated roughly) carrots
2 tbsp finely chopped cabbage
2 tbsp boiled peas
2 tbsp cauliflower flowerettes finely chopped
2 tbsp broccoli flowerettes finely chopped
Note: The beauty of this soup is that you can add/remove the vegetables according to your taste and availability
1 tbsp cornflour dissolved in 1/4 cup water
salt and pepper to taste
1 ltr vegetable stock

Method :
1.  Heat the vegetable stock and keep it simmering while you prepare the vegetables.
2.  Heat the light butter(or olive oil and butter) in a large saucepan.  Now one by one, add the vegetables in this sequence - french beans, cauliflower, broccoli, carrots, peas and cabbage.
3.  Stir fry the vegetables giving 45-60 seconds between every new addition.
4.  Add the simmering vegetable stock, and bring to a boil.  Add the cornflour mixture, stirring continuously to avoid lumps.
5.  Cook for 5-7 minutes till the soup turns thick and creamy.  Serve in soup bowls along with crusty bread, if you like.