'Multi-cuisine' restaurants are common in India, usually, but not exclusively, in touristy areas. You often find this soup on the menu under the heading 'Chinese' or occasionally under 'Continental' but, like pizza with spicy paneer topping, this is a distinctly Indian dish.
Ingredients
150-200g of mushrooms
150-200g of tofu or paneer
150g of cauliflower or cabbage
1 carrot
100g of sweet corn
1 green pepper
2 or 3 cloves of garlic
Juice of one lemon
A small piece of root ginger (or a quarter teaspoon of ginger powder)
A couple of green chillies (or a quarter teaspoon of chilli powder)
3 teaspoons of flour
2 teaspoons of tomato paste
Oil
Salt
A little vegetable stock powder or half of a stock cube
About a litre of hot water
About 250ml of cold water
Chop all the vegetables (except the corn!) and the tofu into small pieces. Fry everything gently for about ten minutes then add a litre of hot water from the kettle along with the lemon juice, tomato paste, vegetable stock powder and, if you're using them, the dry spices. Mix the flour with cold water to make a thin paste and stir into the soup. Bring back to the boil, add a little salt, then simmer gently until the texture of the vegetables is to your liking.