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.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 2
  • Category: Appetizers
  • Cuisine: World

Ingredients

  • 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))
  • 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)

Method

Preparation

  1. Finely chop a bit of garlic and ginger. Measure and set them aside.
  2. 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

  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. Sauté for a few seconds until the raw aroma of both ginger and garlic dissipates. Do not brown them.
  3. 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

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

Making Clear Veg Soup

  1. Add 3 cups water. Season with ground black pepper powder, salt and grated nutmeg.
  2. 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.
  3. Some crunch in the veggies taste good. So do not cook these vegetables completely or overcook them.
  4. Note that if using mushrooms or potatoes or cauliflower then you will have to cook the veggies until they are tender.
  5. Garnish with some chopped spring onion greens and serve Clear Soup hot.

Serving Suggestions

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

Storage and Leftovers

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

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.