Clear Soup

Clear vegetable soup recipes are made by simmering or boiling vegetables. These soups are the best when we want to take light diet. This soup is very easy, simple and quick to make.

Ingredients for Vegetable Stock:

  • Vegetable Scraps

Ingredients for Clear Soup:

  • Ginger (2 tsp)
  • Lemon (juice, 1/2)
  • Butter (2 tablespoon)
  • Green Chili (chopped, 1)
  • Onion (minced, 1/4 cup)
  • Carrot (minced, 1/4 cup)
  • Cauliflower Rice (1/4 cup)
  • Pepper Powder (1/4 tsp)
  • Salt (to taste)
  • Beans (finely chopped, 1/4 cup)
  • Cabbage (finely chopped, 1/4 cup)
  • Cilantro (chopped, 1/4 cup)
  • Red Pepper Powder (Crushed, 1 tsp)
  • Cilantro (stem, finely chopped, 1/4 cup)
  • Spring Onion (finely chopped, 1/2 cup)
  • Tomato (de-seeded, finely chopped, 1/4 cup)

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

Cuisine: Indian

Serves: 2

Method for Vegetable Stock:

  • Boil 4-5 cups of water in a deep skillet and add all the vegetable scraps.
  • Boil for 10 minutes or more on a high flame.
  • Cover with a lid and boil
  • Pour the vegetables and water through a strainer or colander

Method for Clear Soup:

  • In a deep skillet melt two tablespoons of butter.
  • Add chopped onion, carrot, cauliflower, beans, tomato, cabbage, cilantro stem, grated ginger and green chili.
  • Add required salt and sautee for few minutes.
  • Add 2-3 cups of vegetable stock, crushed red pepper and black pepepr powder.
  • Cover with a lid.
  • Cook for 10-15 minutes before removing the lid.
  • Switch off the flame an then add chopped spring onion, cilantro and lemon juice.

Step by Step Pictures of the recipe:

Add vegetable scraps and water to a skillet.
Cover with a lid and bring it to boil.
Pour the vegetables and water through a strainer or colander.
Store the stock in a jar.
Add chopped onion, carrot, cauliflower, beans, tomato, cabbage, cilantro stem, ginger, green chili and salt..
Add vegetable stock, crushed red pepper and black pepper powder.
Cover with a lid and boil for 10-15 minutes.
Turn off the stove and add the chopped cilantro, spring onion and lemon juice.

Notes:

  • Vegetable stock can be made and stored in the refrigerator.
  • Chopped garlic is optional so it can be added along with the chopped vegetables.












Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.