An easy one-pot Clear Veg Soup recipe made without any stock. Packed with vegetables, this light, healthy, and nutritious soup is perfect for a wholesome meal.
Serving: 1 bowl (350 ml)
Ingredients:
Veggies
- 0.25 teaspoon garlic - peeled & finely chopped
- 0.38 teaspoon ginger - peeled & finely chopped
- 0.13 cup spring onions - chopped
- 0.25 cup cabbage - finely chopped
- 0.17 cup carrots - finely chopped
- 0.13 to 0.17 cup capsicum - finely chopped, (green bell pepper)
- 0.13 cup french beans - finely chopped (green beans or haricot beans)
Other Ingredients
- 0.5 tablespoon oil - can use olive oil or any cold pressed oil.
- 1.5 cups water
- 0.13 teaspoon ground black pepper or add as required
- 0.5 generous pinch grated nutmeg or ground nutmeg
- salt as required
- 0.5 to 1 tablespoons spring onion greens - chopped, for garnish
Instructions
1. In a pan or pot, take 1 tablespoon oil. Add finely chopped garlic and finely chopped ginger.
Sauté for a few seconds until the raw aroma of both ginger and garlic dissipates. Do not brown them.
2. Then add the chopped spring onions or onions. Sauté until soft, translucent stirring often. You can also add ½ teaspoon chopped coriander at this step.
3. Now add finely chopped cabbage, carrots, capsicum and French beans.
Sauté for 1 to 2 minutes on medium-low to medium heat.
4. 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.
5. Garnish with some chopped spring onion greens and serve Clear Soup hot.
