Vegetable Soup | Healthy Veg Clear Soup (2 Ways)

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Vegetable Soups are healthy and there are many ways you can make them. In this post, I am sharing 2 healthy clear veg soup recipes that are vegan as well.

veg clear soup recipe, clear veg soup recipe

  1. Clear Vegetable Soup – Simple to prepare and Gluten-Free
  2. Mixed Veggie Soup with Moong Sprouts – Low Fat and with Soy Sauce

Both the recipes are light, nutritious and taste good too. You can make either of them depending upon the ingredients you have. Both the recipes are with step by step photos and can be scaled easily. You can easily double or triple the ingredients.

About Clear Vegetable Soup

This is a very simple recipe to make a clear soup. This vegetable soup is light, healthy and nutritious. The recipe is also gluten-free and vegan.

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.

Vegetable Soup Variations

  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. In this recipe, I have used veggies that were there in the kitchen.
  3. You can even add some tofu cubes.
  4. Some celery can also be added.
  5. You can add herbs and spices as per your choice.
  6. 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 clear vegetable soup (vegan)

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.

chopped garlic and ginger in a pan

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

sauteing ginger garlic

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.

chopped spring onions in the pan

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.

mix vegetables in the pan

5. Saute for 1 to 2 minutes.

saute vegetables

6. Then add 3 cups water.

added 3 cups of water to the pan

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

added black pepper powder

8. Season with salt as required.

added salt

9. Grate about a pinch of nutmeg in the soup.

added nutmeg

10. Stir very well.

mix the vegetable soup mixture

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.

cooking vegetable soup

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

vegetable soup, clear soup, veg clear soup
Few more Soup recipes

This recipe post is from the archives (Dec 2016) and has been republished and updated on 11 June 2020.

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veg clear soup recipe, vegetable clear soup recipe

Vegetable Soup

4.84 from 24 votes
This is an easy and tasty recipe to make a veg clear soup. This vegetable soup is light, healthy and nutritious.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Cuisine World
Course: Appetizers
Diet: Vegan
Difficulty Level: Easy

Servings 3
Units

Ingredients

veggies

  • ½ teaspoon finely chopped garlic
  • ¾ teaspoon finely chopped ginger
  • ¼ cup chopped spring onions or onions
  • ½ cup finely chopped cabbage
  • 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

Calories: 60kcalCarbohydrates: 4gFat: 4gSodium: 27mgPotassium: 129mgFiber: 1gSugar: 1gVitamin A: 2570IUVitamin C: 17.8mgCalcium: 26mgIron: 0.2mg

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About Mixed Vegetable Soup with Sprouts

This is also a light, tasty and nutritious soup made with mixed vegetables and mung sprouts that is excellent in winters or monsoons. It is low fat and vegan soup recipe.

This easy mix veg soup recipe is the way I make Tibetan thukpa minus the noodles. So when noodles are not there, I prepare this light, warm and nutritious soup.

mix vegetable soup

I have added moong sprouts in the soup and they do give a good taste and texture in the soup. Though if you don’t have moong sprouts, you can just skip them. You can also add tofu in the soup.

This soup is also a good way to use leftover veggies from the kitchen. Just add whatever veggies you have and you get a hearty bowl of soup. The flavor and taste of the mixed veg soup will depend on the vegetables you add. So you can also add veggies of your choice.

I personally prefer to add veggies like carrots, cabbage, french beans, broccoli, onions and mushrooms.

Serve the veggie soup steaming hot plain or accompanied with noodles. Sometimes I even steam some rice to go along with the soup.

How to make Mixed Vegetable Soup

1. First chop all the veggies – I added carrots, french beans, red cabbage, button mushrooms and red bell pepper. About 1.5 to 2 cups chopped mix vegetables.

chopped mix vegetables

2. Heat 1 tbsp oil in a pan. Add ¼ cup chopped onions and 1 tsp chopped garlic.

sauteing onion garlic in a pan

3. saute till the onions are translucent.

sauteing onions in the pan

4. Then add the chopped mix veggies.

added mix vegetables to the pan

5. Stir well.

mix the veggie mixture

6. Saute on a medium flame for 4 to 5 minutes.

saute mix vegetables

7. Add ⅓ cup moong sprouts and stir well. Saute for 2 minutes.

added moong sprouts

8. Add 3 cups of water.

added water

9. Add 2 tsp soy sauce. You can add more if you prefer.

added soy sauce

10. Then add salt as required.

added salt as required

11. Add ½ tsp black pepper or as per taste.

added black pepper

12. Stir well. Cover the pan and simmer the soup for 10 to 11 minutes on a low to medium flame.

simmer the soup

13. Then check the seasonings and add more salt or black pepper if required.

simmer the soup

14. Serve the vegan mix veg soup plain or accompanied by some boiled noodles or steamed rice.

mix vegetable soup with moong sprouts

vegetable soup recipe, mix veg soup recipe

Mixed Vegetable Soup

4.88 from 8 votes
A light and nutritious soup made with mixed vegetables and mung sprouts.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Cuisine World
Course: Starters
Difficulty Level: Easy

Servings 3
Units

Ingredients

  • 1 cup shredded cabbage
  • ½ cup finely chopped carrots
  • ½ cup sliced mushrooms
  • ½ cup chopped capsicum (bell pepper) - red or green or yellow
  • 1/3 cup moong sprouts
  • ¼ cup finely chopped french beans
  • ¼ cup finely chopped onion or 1 small onion, finely chopped, (spring onions can also be added in place of onions)
  • 2 teaspoon finely chopped celery (optional)
  • 1 teaspoon finely chopped garlic
  • 3 cups water or 750 ml water
  • 2 teaspoon soy sauce or as required
  • ½ teaspoon black pepper powder
  • 1 tablespoon oil
  • salt as required

Instructions

preparation

  • Rinse and shred the cabbage.
  • Rinse, wipe and then slice the mushrooms. Chop the bell pepper.
  • Rinse and finely chop the french beans. Also finely chop the onions & garlic

making mixed vegetable soup

  • Heat oil in a pan. Add onions and garlic. Saute till the onions are translucent.
  • Then add the chopped mix veggies. Stir well. Saute on a medium flame for 4 to 5 minutes.
  • Add the moong sprouts and stir well. Saute for 2 minutes.
  • Add water and stir. Then add soy sauce, black pepper and salt. Stir again.
  • Cover the pan and simmer the soup for 10 to 11 minutes on a low to medium flame.
  • Then check the seasonings and add more salt or black pepper if required.
  • Serve the nutritious mixed vegetable soup plain or accompanied by some boiled noodles or steamed rice.

Notes

  • Adding moong sprouts is optional.

Nutrition Info Approximate values

Calories: 81kcalCarbohydrates: 8gProtein: 2gFat: 4gSodium: 1036mgPotassium: 258mgFiber: 2gSugar: 4gVitamin A: 3740IUVitamin C: 34.1mgCalcium: 27mgIron: 0.6mg

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Dassana Amit

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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17 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.

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