1. In a saucepan, add water and cook the vegetables until tender.
2. Keep the lid closed for faster cooking.
3. The cooking time could vary depending on the type of veggies you use.
4. Frozen ones cooks faster than the fresh ones so keep checking in between to see if the veggie is done. (OR)
5. In a pressure cooker, add veggies, water (just enough to soak the vegetables) and pressure cook up to 2 whistles.
6. Add margarine to a sauce pot and allow it to melt on a medium flame.
7. When it is 90% done, reduce the flame to low (really low).
8. Add garlic powder, onion powder, corn syrup and stir it for a minute to blend the mixes with the margarine.
9. Ensure that you don`t let it turn brown.
10. Then add flour, 1 tsp salt, 1 tsp white pepper, broth, water, vegetables and stir it well.
11. Let it cook on a low flame for the next 3 minutes.
12. Add 1 pint of half and half, stir and let it cook for the next 10 minutes on a low flame or until the desired consistency is reached.
13. Keep stirring in between to ensure that the layer does not form on the milk.
14. The broth contains salt, so taste the soup and add the remaining salt as per your taste.
15. Then add 1 tsp white pepper, stir and serve it hot.

Recipe courtesy: Food for 7 Stages of Life