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clear veg soup recipe, how to make clear vegetable soup recipe

clear vegetable soup recipe with step by step photos – easy recipe to make a veg clear soup.

i am sharing a very simple recipe to make a clear veg soup. this soup is light, healthy and nutritious. i have not used any veg stock to prepare the soup. i usually keep the the seasonings in veg soup to a minimal, so that the taste and flavors of the mixed veggies do not get subdued in the recipe. there is no strongly flavoured spice element in this soup.

just a bit of ginger, garlic, black pepper and nutmeg is added for that hint of warmth and spice. you can even add a bit of soy sauce to get an umami flavor in the soup. use veggies of your choice or any spare veggie that you have in the fridge. usually i make this soup with cabbage or chinese cabbage or bok choy, carrots, beans, sweet corn and mushrooms. you can even add some tofu cubes. some celery can also be added. in this recipe, i have used veggies which were there in the kitchen. you can also check this mix vegetable soup and veg hot and sour soup recipe.

the clear veg soup recipe can be easily doubled. serve clear vegetable soup as a starter or just have it plain in a bowl or mug.

if you are looking for more soup recipes then do check mushroom soup, veg manchow, tomato shorba and restaurant style tomato soup recipe.

clear veg soup recipe card below

4.84 from 6 votes
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clear veg soup recipe
prep time
10 mins
cook time
20 mins
total time
30 mins
 

clear vegetable soup recipe with step by step photos - easy recipe to make a veg clear soup. this veg soup is light, healthy and nutritious.

course: appetiser
cuisine: world
servings: 3
author: dassana amit
ingredients (1 cup = 250 ml)
  • 1 tablespoon oil - can use olive oil or sesame oil or sunflower oil or can also use butter
  • ½ teaspoon finely chopped garlic (lahsun)
  • ¾ teaspoon finely chopped ginger (adrak)
  • ¼ cup chopped spring onions or onions
  • ½ cup finely chopped cabbage (patta gobhi)
  • cup finely chopped carrots
  • ¼ to ⅓ cup finely chopped capsicum (bell pepper or shimla mirch)
  • ¼ cup finely chopped french beans
  • 3 cups water
  • ¼ teaspoon black pepper powder (kali mirch powder) or add as required
  • 1 generous pinch of nutmeg powder (jaiphal powder)
  • salt as required
  • some chopped spring onion greens for garnish
how to make recipe
  1. in a pan or pot, take 1 tablespoon oil. you can use olive oil or sesame oil or sunflower oil. you can also use butter. add ½ teaspoon finely chopped garlic (lahsun) and ¾ teaspoon finely chopped ginger (adrak).

  2. saute till the raw aroma of both ginger and garlic goes away. suate for some seconds, but do not brown them.

  3. then add ¼ cup chopped spring onions. you can also add chopped onions instead of spring onions. saute till translucent. you can also add ½ teaspoon chopped celery in this step.

  4. now add ½ cup finely chopped cabbage, ⅓ cup finely chopped carrots, ¼ to ⅓ cup finely chopped capsicum and ¼ cup finely chopped french beans.

  5. saute for 1 to 2 minutes. then add 3 cups water.

  6. season with ¼ teaspoon black pepper powder or add as per taste.

  7. season with salt as required.

  8. grate about a pinch of nutmeg in the soup.

  9. stir very well. cover the pan and simmer the clear veg soup on a low to medium flame till the veggies are almost done. 

  10. some crunch in the veggies taste good. so do not cook the veggies completely. 

  11. if using mushrooms or potatoes or cauliflower then you will have to cook the veggies till they are done. basically it depends on the type of veggies you will add in the clear veg soup.

  12. garnish with some chopped spring onion greens and serve clear veg soup hot.


how to make clear veg soup recipe:

1. in a pan or pot, take 1 tablespoon oil. you can use olive oil or sesame oil or sunflower oil. you can also use butter. add ½ teaspoon finely chopped garlic (lahsun) and ¾ teaspoon finely chopped ginger (adrak).

2. saute till the raw aroma of both ginger and garlic goes away. suate for some seconds, but do not brown them.

3. then add ¼ cup chopped spring onions. you can also add chopped onions instead of spring onions. saute till translucent. you can also add ½ teaspoon chopped celery in this step.

4. now add ½ cup finely chopped cabbage, ⅓ cup finely chopped carrots, ¼ to ⅓ cup finely chopped capsicum and ¼ cup finely chopped french beans.

5. saute for 1 to 2 minutes.

6. then add 3 cups water.

7. season with ¼ teaspoon black pepper powder or add as per taste.

8. season with salt as required.

9. grate about a pinch of nutmeg (jaiphal) in the soup.

10. stir very well.

11. cover the pan and simmer the clear veg soup on a low to medium flame till the veggies are almost done. some crunch in the veggies taste good. so do not cook the veggies completely. if using mushrooms or potatoes or cauliflower then you will have to cook the veggies till they are done. basically it depends on the type of veggies you will add in the clear veg soup.

12. garnish with some chopped spring onion greens and serve clear veg soup hot.




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This post was last modified on June 13, 2017, 11:44 pm

    Categories International CuisinesStarters & Snacks RecipesVegan Recipes