Finely chopped coriander leaves: as required.
Heat some butter in a pan.
Once melted, add the onions.
Once the onions turn pink in colour, add the beans, carrots, cabbage and potatoes.
Now add the salt, some black pepper powder and cumin powder.
Put in the water and let it cook for 20 minutes until the vegetables boil completely.
Once cooked, strain the vegetables and grind them in a food processor.
Now take some water from the vegetable mixture and grind it.
Add the vegetable stock the tomato puree in another pan and heat.
Then add the cinnamon stick and bay leaf.
Now cook the soup on a slow flame with the lid on for 7-8 minutes.
Spoon the soup in a bowl and garnish with some chopped coriander.