Vegetable soup.
Sauté 1 tsp ginger,
1/2 tsp garlic paste,
4 chopped shallots and bay leaves in 1 tbsp butter.

Add potatoes (2 nos, cubed),
stir and pour 1/2 liter water. Simmer, add 1/2 cubed zucchini and French beans (10 nos, sliced).
Season with vegetable stock/broth, salt and pepper.
Simmer to soften veg and remove from heat.
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