vegetable soup

Vegetable soup recipe with step by step photos – an easy recipe to make a veg clear soup which is not only healthy but also tastes good. Gluten-free and vegan recipe.

I am sharing A very simple recipe to make a clear soup. This vegetable soup is light, healthy and nutritious. i have not used any veg stock to prepare the soup. I usually keep the seasonings in the veg clear 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 flavored 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 this vegetable soup.

Variations you can make in the vegetable soup

1. You can use veggies of your choice or any spare veggie that you have in the fridge.
2. Usually, I make this clear veg soup with cabbage or Chinese cabbage or bok choy, carrots, beans, sweet corn and mushrooms.
3. You can even add some tofu cubes. Some celery can also be added. In this recipe, I have used veggies that were there in the kitchen.
4. You can add herbs and spices as per your choice.
5. Some soy sauce or red chilli sauce can also be added.

Serve the veg soup as a starter or just have it plain in a bowl or mug.

How to make vegetable soup

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 and ¾ teaspoon finely chopped ginger.

2. Saute till the raw aroma of both ginger and garlic goes away. Saute 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 in the soup.

10. Stir very well.

11. Cover the pan and simmer the veg soup on a low to medium flame till the veggies are almost done. Some crunch in the veggies tastes 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 this veg clear soup recipe.

12. Garnish the soup with some chopped spring onion greens and Serve vegetable soup hot.

Few more Soup recipes

• Tomato soup
• Manchow soup
• Hot and sour soup
• Cream of mushroom soup

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

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Vegetable Soup

4.67 from 15 votes

This is an easy and tasty recipe to make a veg clear soup. This vegetable soup is light, healthy and nutritious.

Author:Dassana Amit

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Course:appetizers

Cuisine:world

Servings (change the number to scale):3

(1 CUP = 250 ML)

INGREDIENTS

veggies

• ½ teaspoon finely chopped garlic
• ¾ teaspoon finely chopped ginger
• ¼ cup chopped spring onions or onions
• ½ cup finely chopped cabbage
• ⅓ cup finely chopped carrots
• ¼ to ⅓ cup finely chopped capsicum (bell pepper)
• ¼ cup finely chopped french beans

other ingredients

• 1 tablespoon oil - can use olive oil or sesame oil or sunflower oil or can also use butter
• 3 cups water
• ¼ teaspoon black pepper powder or add as required
• 1 generous pinch of nutmeg powder
• salt as required
• some chopped spring onion greens for garnish

INSTRUCTIONS

preparation

• Finely chop ½ teaspoon garlic and ¾ teaspoon ginger. Keep them aside.
• Also finely chop the vegetables you are going to use in the soup. I have used spring onions, cabbage, carrots, capsicum and french beans. You can use around 1.5 cups of finely chopped veggies of your choice.

making vegetable soup

• 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).
• Saute till the raw aroma of both ginger and garlic goes away. Saute for some seconds, but do not brown them.
• 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.
• 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.
• Saute for 1 to 2 minutes. then add 3 cups water.
• Season with ¼ teaspoon black pepper powder or add as per taste.
• Season with salt as required. Grate about a pinch of nutmeg in the soup.
• Stir very well. Cover the pan and simmer the clear 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 soup.
• Garnish with some chopped spring onion greens and serve vegetable soup hot.

NOTES

• This veg soup recipe can be easily doubled. 
• You can add vegetables of your choice.

NUTRITION INFO (approximate values)

Nutrition Facts

Vegetable Soup

Amount Per Serving

Calories 60 Calories from Fat 36

% Daily Value*

Fat 4g6%

Sodium 27mg1%

Potassium 129mg4%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Vitamin A 2570IU51%

Vitamin C 17.8mg22%

Calcium 26mg3%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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