Clear Soup Recipe (Clear Veg Soup)

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

4.91 from 40 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Appetizers

Cuisine: World

Diet: Gluten Free, Vegan

Difficulty Level: Moderate

Servings:

Calories: 93kcal

Author: Dassana Amit

Ingredients

Veggies

½ teaspoon garlic - peeled & finely chopped
¾ teaspoon ginger - peeled & finely chopped
¼ cup spring onions - chopped
½ cup cabbage - finely chopped
⅓ 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

US Customary - Metric

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