Simple, practical, and full of everyday flavour, Healthy Vegetable Clear Soup is a vegetarian Asian, Indian-Chinese soup made with oil, ginger, and garlic in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Soup
  • Cuisine: Asian, Indian-Chinese

Ingredients

  • 1 teaspoon oil
  • 1/2 teaspoon ginger (minced)
  • 1/2 teaspoon garlic (minced)
  • 1/4 cup spring onions white
  • 1/2 cup mushrooms (thinly sliced)
  • 1/4 cup carrot (thinly sliced)
  • 1/4 cup broccoli (florets)
  • 1/2 cup cabbage (roughly chopped)
  • 4 cups vegetable broth
  • salt and pepper (to taste)
  • 1 tablespoon lemon juice
  • 2 tablespoons spring onion greens (for garnish)

Method

  1. Heat olive oil in a pan over medium-high heat. Once the oil is hot, add minced ginger, and garlic, and saute for 30 seconds or aromatic.
  2. Next, add spring white onions and saute for a minute.
  3. Add the thinly sliced mushrooms and saute for around 2 minutes till the mushrooms sweat.
  4. Then add mixed vegetables like broccoli, carrot, and cabbage, and saute for 1-2 minutes.
  5. Then add vegetable broth (or water), salt, and black pepper and bring it to a boil. Simmer the soup for 6-8 minutes on medium-low heat until the veggies turn soft. At this stage, turn off the gas flame.
  6. Then add the lemon juice and garnish with spring onion greens, and mix well. Adjust seasoning at this stage.
  7. Serve Vegetable Clear soup recipe piping hot.

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.