Vegetable clear soup

Soup is always a easy way to add vegetables to your daily dishes! What can be more fulfilling than a bowlful of freshly made soup with lots and lots of vegetables added to it? 

This Vegetable Clear Soup is a wonderful combination of vegetables, vegetable stock and little pepper powder to give a tasty treat to your taste buds! Whenever you have a flu attack or feeling low, have a bowlful of this soup and I am sure your body gets boosted up so quickly! This can be a treat on any day when you have fever or flu.

As much as vegetables you see in the soup, this is an easily prepared soup. Whenever you are in a need to empty out your fridge, go ahead and toss in the vegetables to make this Clear Soup. The vegetables added are as per your taste; so you can always add or remove the vegetables as needed. The clear recipe makes it a wonderful light food, easy on the tummy; because all we have in this soup is the essence of the vegetable stock and the vegetables itself! No flour added to make it thicker.

Without further delay, lets plunge into the recipe details.

Vegetable Clear Soup

Ingredients required:

Mixed Vegetables – 1 Cup (approx. 250g – carrots, beans, capsicum, celery, baby corn, cabbage, spring onion)

Spinach – small bunch (depending on your taste – you can omit if not needed)

Vegetable stock – 10 cubes (frozen) or approx. 1 cup

Pepper powder – ¼ tsp

Light soya sauce – ½ tsp

Rice Vinegar – ½ tsp (optional)

Onion – 1 small

Garlic – 2 pods

Water – 1½ – 2 cup

Salt – to taste

Oil – 1 tsp

Butter – ½ tsp

Time to make: 35-40 minutes

Servings: 2

Recipe:

1. Chop the vegetables, garlic and onions nicely into small pieces and keep them separate. Chop the spinach into thin slices. Adding spinach is totally optional and you can add any type of spinach depending on your taste. If you like the Chinese spinach like Bok Choy, you can add it as well.

2. Take a pan and add the oil once it heats up.

3. Add in the finely chopped onions and garlic to the oil and fry until they turn transparent.

4. Next add the vegetables except spinach and toss it gently. Let the vegetables mix well with the oil. Add some salt to the vegetables as they will start to cook now.

5. Drizzle the light soy sauce and Rice Vinegar to the mixture.

6. Give it a nice toss and add the water + Vegetable stock to the mixture. I used 10 cubes of Vegetable stock for this soup. You can substitute it with 1 cup of vegetable stock along with water.

7. Cover the lid so that the vegetables boil in the water. Add the pepper powder at this point so that the flavors infuse well with the soup. Let it boil for another 15-20 minutes so that the vegetables gets cooked completely.

8. Switch off the flame and serve with butter/ghee. You may add pepper powder if you like to have more spiciness.

Hmm, that's a yummy bowl! And a happy tummy!