Vegetable Soup Recipe (Mixed Veg Soup)

Ingredients

• 1 tablespoon oil – any neutral oil, olive oil or sesame oil
• ¼ cup or 1 small-sized onion – finely chopped, can use spring onions instead
• 1 teaspoon garlic – finely chopped
• 2 teaspoons celery – finely chopped, optional
• 1 cup cabbage – shredded
• ½ cup carrots – finely chopped
• ½ cup button mushrooms – sliced or chopped
• ½ cup bell pepper – chopped, red, green or yellow
• ¼ cup French beans – finely chopped
• ⅓ cup Mung Bean Sprouts – optional
• 3 cups water or Vegetable Stock
• 2 teaspoons soy sauce or tamari
• ½ teaspoon ground black pepper (black pepper powder)
• salt as required

Steps

1. Rinse and chop or shred the cabbage. You could also blanch the cabbage prior to chopping it.
2. Rinse, wipe and then slice the mushrooms. Chop the bell pepper.
3. Rinse and finely chop the french beans. Also finely chop the onions and garlic.
4. Heat oil in a pan. Add onions and garlic. Sauté until the onions are softened and become translucent on medium-low to medium heat.
5. Next add the chopped mix vegetables and celery. Stir to combine and sauté on a medium heat for 4 to 5 minutes.
6. Add the moong sprouts and mix well. Sauté for 2 minutes.
7. Add water or vegetable stock and combine. Then add soy sauce, black pepper and salt. Mix again.
8. Cover the pan and simmer the soup for 12 to 14 minutes on a medium-low to medium heat until the vegetables are cooked and tender.
9. Once the vegetables are tender, check the seasonings and add more salt or black pepper if needed.
10. Serve the nutritious Vegetable Soup as is or accompanied with some boiled noodles or steamed rice. You can garnish with some fresh herbs like cilantro, parsley, or thyme if you prefer.