clear soup recipe, how to make clear soup veg

clear soup recipe with step by step photos – easy recipe to make a veg clear soup which is not only healthy but also taste good.

i am sharing a very simple recipe to make a clear 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 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 flavoured spice element in this clear veg 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 clear soup.

veggies you can add in clear soup recipe

1. you can use veggies of your choice or any spare veggie that you have in the fridge.
2. usually i make this clear soup veg 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 which were there in the kitchen.

few more soup recipes you can make with mix veggies are:

• manchow soup
• vegetable soup recipe
• hot and sour soup

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

4.3 from 10 votes

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clear soup recipe

easy recipe to make a clear soup. this soup is light, healthy and nutritious.

course appetizers

cuisine world

prep time 10 minutes

cook time 20 minutes

total time 30 minutes

servings 3

rough calories per serving 60 kcal

author dassana amit

ingredients (1 cup = 250 ml)

veggies for clear soup

• 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)
• ⅓ cup finely chopped carrots
• ¼ to ⅓ cup finely chopped capsicum (bell pepper or shimla mirch)
• ¼ cup finely chopped french beans

other ingredients for clear soup

• 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 (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

preparation for clear soup

1. finely chop ½ teaspoon garlic and ¾ teaspoon ginger. keep them aside.

2. 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 clear 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 (lahsun) and ¾ teaspoon finely chopped ginger (adrak).

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. 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 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 soup.

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

how to make clear 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 (lahsun) and ¾ teaspoon finely chopped ginger (adrak).

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 (jaiphal) in the soup.

10. stir very well.

11. 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 this clear soup recipe.

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

dassana amit

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.

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