Blend or pound the garlic, shallots and white peppercorns into a fine paste.

Boil the water over high heat.

In another pan, heat the cooking oil over a medium flame, and saute the garlic paste until fragrant (around 2 minutes).

Add the sauteed garlic paste into the boiling water, cook for around 5 minutes over medium heat.

Add the salt and the mushroom stock.

Add the carrot, potato and french beans. Continue to cook for around 10 minutes.

Add the white cabbage, spring onion and celery. Cook for another 5 minutes.

Turn off the heat and leave the soup to rest for a while before serving.