Clear Veg Soup (Healthy Clear Soup)

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A vegetable soup or any other soup for that matter, is the most delicious, comforting, warming and satiating dish that you can feed your soul, especially during the winter season. Here’s a delightful one-pot Clear Veg Soup Recipe that is easy and gets made without stock. Loaded with vegetables, this soup is also light and nutritious. Thus, perfect as a fuss-free appetizer too. It requires minimal seasoning and can be made in just 30 minutes! It is also a fantastic gluten-free and vegan option. Serve just as it is, with crusty bread or toast.

clear veg soup in two white bowls with two spoons on left side on a black table.

Why You’ll Love This Clear Veg Soup

Get cooking this classic, easy and wholesome Clear Soup Recipe loaded with mixed veggies. This simple, soul-satisfying soup is a flavorful appetizer or side that is usually served with American, French or Italian cuisine.

There are many variations to a Clear Soup Recipe. This is a gluten-free soup, which has cabbage, carrot, capsicum and French beans.

I tend not to include vegetable stock in my soups, as I don’t always have it handy. This Clear Vegetable Soup recipe is awesome, because you don’t need to add any veg stock and the soup still comes out delicious and full of flavors.

I also usually add a minimal amount of seasoning in this soup recipe, as adding too much seasoning can overpower the fresh taste of the vegetables.

All you need is some salt, black pepper, ginger, garlic and nutmeg to add flavor and warmth to this soup. If you want some umami in this soup, then feel free to add a bit of soy sauce or shiitaake mushroom powder or your preferred edible mushrooms.

Ingredient Variations

Here are some of the variations that you can add in this Clear Soup, to make it suited more, to your flavor profile or palate:

  • Vegetables: Use veggies of your choice or any spare veggie that you have in your refrigerator or pantry. Usually, in my Clear Veg Soup recipe, I add cabbage, Chinese cabbage or bok choy, carrots, beans, sweet corn and mushrooms. Make sure to add the vegetables that take a longer time to cook first, followed by vegetables that cook faster. Note that the soup will take on the flavors of the veggies that you add.
  • Proteins: You can even add some tofu cubes or seitan in the soup for a plant-based protein content.
  • Herbs: Whenever I make soups, I include any herbs that I have. So, you can include any dried or fresh herbs you have. Celery is a good addition, if you have it. Flavor the soup with your choice of herbs and spices according to your liking.
  • Seasonings: To give a slight kick of heat in this soup, add a bit of green chilli sauce, red chili sauce or sriracha sauce. For an umami flavor, add soy sauce or tamari.
Step-by-Step Guide

How to make Clear Veg Soup

Sauté Aromatics

1. Heat 1 tablespoon sunflower oil, olive oil, or a plant based butter in a pot or pan. Then, add ½ teaspoon finely chopped garlic and ¾ teaspoon finely chopped ginger.

chopped garlic and ginger in hot oil in a pan.

2. Sauté ginger and garlic for a few seconds and make sure they do not turn brown. You should no longer be able to smell the raw aroma of the ingredients.

sauteing ginger garlic.

3. Then, add ¼ cup chopped spring onions (scallions). You can also add chopped onions or shallots instead. Sauté until the onions soften and turn translucent.

Optional: Add ½ teaspoon chopped celery at this point.

chopped spring onions in the pan.

Sauté Veggies

4. Now, add ½ cup finely chopped cabbage, ⅓ cup finely chopped carrots, ¼ to ⅓ cup finely chopped capsicum (green bell pepper) and ¼ cup finely chopped French beans.

chopped vegetables added in pan.

5. Sauté for 1 to 2 minutes on medium-low heat.

 sautéing vegetables.

Add Water & Seasonings

6. Next, add 3 cups water. If you have homemade Vegetable Stock, you can add it now, instead of the water.

added water to the pan.

7. Season with ¼ teaspoon ground black pepper. Add more or less, depending on your preference.

added black pepper powder.

8. Season with salt as needed.

added salt.

9. Grate a pinch of nutmeg into the soup.

added nutmeg.

10. Mix very well.

preparing clear veg soup recipe

Make Clear Veg Soup

11. Cover the pan and simmer the soup on medium-low to medium heat for about 10 to 11 minutes or until the vegetables are almost cooked. They must be al dente and have a bite to them.

Do not overcook the veggies (if you have incorporated the same vegetables as listed in this recipe), since they will become soft and mushy. You want these veggies to have some bite for this recipe.

cooking veg clear soup.

The duration of time that you cook the veggies depends on the type of vegetables that you add to the soup.

The vegetables that I have used like carrots, beans, cabbage, bell pepper can be cooked until al dente.

But, if you are using mushrooms, potatoes or cauliflower, then you will have to cook them for slightly longer and also make sure that these veggies are cooked until tender.

Tip: Add the veggies that take a longer time to cook to the pot first. For example, carrots, green beans and cauliflower. Cook them for a few minutes before adding the vegetables that cook faster such as broccoli, zucchini and bell peppers.

mix the vegetable soup mixture.

12. Garnish Clear Veg Soup with some chopped spring onion greens, fresh herbs or chives. Serve hot or warm.

clear soup with vegetables being seen in a steel spoon on top of white bowl with the soup on black table.

Serving Suggestions

You can consume this Clear Veg Soup as it is or pair it with a side of a crusty bread or some toasts. It can also be paired as a starter, appetizer or side with an American, French or Italian main course.

Storage

You can store this soup in the refrigerator for 3 to 4 days or freeze for a month, without adding the garnish of spring onions. Reheat in a saucepan until hot and while serving, garnish with fresh herbs or scallion greens.

Expert Tips

  1. Vegetables: Add your favorite veggie. Some veggies might make the soup cloudy, but that is fine unless you are looking for a crystal clear like appearance in the soup. I make this Clear Soup with vegetables like cabbage, Chinese cabbage, bok choy, carrots, beans, sweet corn and mushrooms. Remember to add the vegetables that take a longer time to cook first, followed by vegetables that cook faster.
  2. Make it protein-rich: To add some plant-based protein in the soup, opt for tofu or seitan.
  3. Herbs: Use any dried or fresh herbs of your liking. Celery is a great addition and do add if you have it in your pantry. Make a note that 1 tablespoon of fresh herbs = 1 teaspoon of dried herbs.
  4. Seasonings: If you want to add more flavor to the soup, then you can add vegetarian or vegan bouillon cubes. However, I prefer not to use them because they include monosodium glutamate (MSG or Ajinomoto), artificial flavors, additives and preservatives. For a healthy option, stick to salt and pepper. To make the soup spicy, add some red chili sauce or sriracha sauce. For umami taste, add soy sauce or tamari or a bit of tomato paste.
  5. Substitutes: If you do not have spring onions, then swap them with a small onion. You can also use olive oil or sunflower oil for this recipe.
  6. Extra additions: To give this soup herby flavor, add herbs like parsley or thyme. If you want a stronger vegetable flavor, then you can add some vegetable stock as well.
  7. Scaling: This Clear Veg Soup recipe can be easily doubled or tripled.

FAQs

What is classed as a Clear Soup Recipe?

A Clear Soup Recipe is the one made by cooking veggies or meat in a liquid (water, stock, broth, etc.), until the flavors are released. This soup has a clear appearance. Hence, the name.

What is this Clear Veg Soup made of?

This Clear Veg Soup is made from cabbage, carrots, green capsicum, green beans, ginger and garlic. It is seasoned with nutmeg, salt, pepper, and is cooked with oil and water. Garnished with spring onions or scallions.

What can I add to the Clear Soup Recipe to make it taste better?

For more flavor, salt and pepper can be added to the water used to cook the soup. You can also add soy sauce or tomato paste for an umami flavor.

Can this soup be frozen?

Yes, if you make a large batch of soup, then you can freeze it. It can be frozen for up to one month in an air-tight container. Do not include the spring onions or scallions. To reheat the soup, add it to a saucepan and heat until it becomes hot. Then, garnish with fresh herbs or scallions, while serving.

What are the examples of clear soup?

One of the classic example of a clear soup recipe is this Clear Veg Soup. Some more examples are Lemon Coriander Soup and this Chinese style Clear Mushroom Soup. The Thai style Tom Yum Soup is also an example of a clear soup.

More Soup Recipes To Try!

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

closeup image of clear soup with vegetables being seen in a steel spoon on top of white bowl with the soup on black table.

Clear Veg Soup (Healthy Clear Soup)

A Clear Veg Soup recipe that is easy and made in one-pot without any stock. Loaded with vegetables this Clear Soup is light, healthy and nutritious. Thus, perfect as a fuss-free appetizer too. It requires minimal seasonings and can be made in just 30 minutes.
4.90 from 39 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine World
Course Appetizers
Diet Gluten Free, Vegan
Difficulty Level Moderate
Servings 2
Units

Ingredients

Veggies

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

Other Ingredients

  • 1 tablespoon oil – can use olive oil or sunflower oil, can also use butter
  • 3 cups water
  • ¼ teaspoon ground black pepper or add as required
  • 1 generous pinch grated nutmeg or ground nutmeg
  • salt as required
  • 1 to 2 tablespoons spring onion greens – chopped, for garnish

Instructions
 

Preparation

  • Finely chop a bit of garlic and ginger. Measure and set them aside.
  • Also finely chop the vegetables you are going to add in the soup. I have used spring onions, cabbage, carrots, capsicum and french beans.

Sautéing Aromatics

  • 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.
  • Sauté for a few seconds until the raw aroma of both ginger and garlic dissipates. Do not brown them.
  • Then add the chopped spring onions or onions. Sauté until soft, translucent stirring often. You can also add ½ teaspoon chopped celery at this step.

Sautéing Veggies

  • Now add finely chopped cabbage, carrots, capsicum and french beans.
  • Sauté for 1 to 2 minutes on medium-low to medium heat. 

Making Clear Veg Soup

  • Add 3 cups water. Season with ground black pepper powder, salt and grated nutmeg.
  • Mix well. Cover the pan and simmer soup on a medium-low to medium heat for about 10 to 11 minutes or until the veggies are almost tender.
    These veggies have to be cooked until they are al dente and must have a slight bite to them.
  • Some crunch in the veggies taste good. So do not cook these vegetables completely or overcook them.
  • Note that if using mushrooms or potatoes or cauliflower then you will have to cook the veggies until they are tender.
  • Garnish with some chopped spring onion greens and serve Clear Soup hot.

Serving Suggestions

  • You can enjoy the Clear Veg Soup as it is or pair it with a side of a crusty bread or some toasted bread.
  • The Clear Soup can also be paired as a starter or side with an American, French or Italian main course.

Storage and Leftovers

  • Store the soup in the refrigerator for 3 to 4 days or freeze for a month without adding the garnish of spring onions.
  • Reheat in a saucepan until hot and while serving garnish with fresh herbs or scallion greens.

Video

Notes

Vegetables: Add your favorite veggies or use veggies that you have in your fridge or pantry. Some veggies might make the soup cloudy, but that is fine unless you are looking for a crystal clear soup. I make this veg soup with vegetables like cabbage or Chinese cabbage or bok choy, carrots, beans, sweet corn and mushrooms.
Cooking Time: Do note to incorporate the veggies that take a longer time to cook first, followed by vegetables that cook faster. If you have used the same vegetables as listed in this recipe, cook them until al dente. However if you are using vegetables like potatoes, cauliflower and edible fungi like mushrooms, cook them until fork tender.
Quantity of Veggies: You can add around 1.5 cups of finely chopped veggies of your choice.
Make it Protein-rich: To add some plant-based protein in the soup, opt for tofu or seitan.
Herbs: Add any dried or fresh herbs you have. Celery is a great addition and do add if you have it in your pantry. I add herbs that I have when I make this soup. Flavor the soup with your choice of herbs and spices according to your liking. Remember that 1 tablespoon of fresh herb = 1 teaspoon of dried herbs. 
Seasonings: For a slight kick of heat in the soup add a bit of red chilli sauce or sriracha sauce. To get an umami flavor, add soy sauce or tamari or a bit of tomato paste.
Scaling: This veg soup recipe can be easily doubled or tripled. 

Nutrition Info (Approximate Values)

Nutrition Facts
Clear Veg Soup (Healthy Clear Soup)
Amount Per Serving
Calories 93 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 621mg27%
Potassium 214mg6%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 3901IU78%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 28mg34%
Vitamin E 3mg20%
Vitamin K 52µg50%
Calcium 47mg5%
Vitamin B9 (Folate) 28µg7%
Iron 1mg6%
Magnesium 18mg5%
Phosphorus 30mg3%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This Clear Soup Recipe from the archives was first published on Dec 2016. It has been updated and republished on June 2024.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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4.90 from 39 votes (32 ratings without comment)

20 Comments

  1. You are the best on the internet . I am definitely going to try this.
    Can you make a chapter for food and also for healthy weight gain?
    Also, Sattvic food recipes and dishes. Please. 🙏5 stars

    1. hi antora, yes the soup can be frozen. you can increase the proportions. make a large batch and then freeze. welcome.