Veg Clear Soup: Light, Refreshing and Bursting with Vegetables

wellhealthorganic.com Veg Clear Soup: Indulge in the simplicity of a delightful vegetable soup, crafted with care in a single pot and without the need for stock. Brimming with an assortment of vegetables, this soup embodies lightness, healthfulness, and nutrition. What's more, it caters to a vegan and gluten-free diet.

Veg Clear Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Cuisine: Global

Course: Appetizers

Dietary Considerations: Gluten-Free, Vegan

Difficulty Level: Easy

Ingredients:

Vegetables:

• ½ teaspoon finely chopped garlic
• ¾ teaspoon finely chopped ginger
• ¼ cup chopped spring onions or regular onions
• ½ cup finely chopped cabbage
• ⅓ cup finely chopped carrots
• ¼ to ⅓ cup finely chopped capsicum
• ¼ cup finely chopped French beans

Other Ingredients:

• 1 tablespoon oil (olive oil, sunflower oil, or butter can be used)
• 3 cups water
• ¼ teaspoon black pepper or to taste
• 1 generous pinch of grated nutmeg or ground nutmeg
• Salt, to taste
• 1 to 2 tablespoons chopped spring onion greens, for garnish

Also Read: Makhane Ki Kheer

Instructions:

Preparation:

1. Finely chop garlic and ginger, setting them aside.
2. Proceed to finely chop the assortment of vegetables to be incorporated into the soup. Options used here include spring onions, cabbage, carrots, capsicum, and French beans. Aim for around 1.5 cups of finely chopped vegetables of your choice.

Sautéing Aromatics:

1. In a pan or pot, heat 1 tablespoon of oil. Options include olive oil, sesame oil, sunflower oil, or butter.
2. Add ½ teaspoon finely chopped garlic and ¾ teaspoon finely chopped ginger.
3. Sauté briefly until the raw aroma dissipates. Avoid browning.
4. Incorporate the chopped spring onions or onions, sautéing until translucent. Stirring occasionally, this step can also include ½ teaspoon of chopped celery if desired.

Sautéing Vegetables:

1. Add chopped cabbage, carrots, capsicum and French beans.
2. Sauté for 1 to 2 minutes over low to medium heat.

Simmering Soup:

1. Pour in 3 cups of water.
2. Season with ground black pepper, salt, and grated nutmeg.
3. Stir well, cover the pan, and simmer the soup over low to medium heat until the vegetables are nearly tender. A slight crunch is desirable, so avoid overcooking. Note that if using mushrooms, potatoes, or cauliflower, these should be cooked until tender.
4. Garnish with chopped spring onion greens before serving the clear vegetable soup hot.

Serving Suggestions:

1. Enjoy the clear vegetable soup on its own or pair it with a side of crusty bread or toast.
2. It also complements well as a starter or side with American, French, or Italian main courses.

Storage and Leftovers:

1. Refrigerate the soup for 3 to 4 days or freeze it for up to a month, excluding the garnish of spring onions.
2. Reheat in a saucepan until hot, garnishing with fresh herbs or scallion greens before serving.

Also Read: Garam Masala

Notes:

Vegetables: Customize with your preferred vegetables or utilize what's available in your fridge or pantry. While some vegetables may cloud the soup, it's acceptable unless clarity is crucial.

Enhance Protein Content: Incorporate tofu or seitan for added plant-based protein.

Herbs: Utilize any dried or fresh herbs on hand, with celery being a notable addition if available. Experiment with herbs and spices according to preference, with a ratio of 1 tablespoon of fresh herb to 1 teaspoon of dried herb.

Seasonings: Add a touch of red chili sauce or sriracha for heat, or soy sauce or tamari for umami flavor.

Scaling: Easily double or triple the recipe to accommodate larger servings.