Clear Soup | Clear Veg Soup
Clear soup is made with a variety of vegetables like mushrooms, cabbage, French beans, spring onions, and more. They are fried lightly in butter or ghee with a little bit of ginger, garlic, and black pepper and boiled to perfection.
Ingredients
- 1 tbsp carrot very finely chopped
- 1 tbsp mushroom very finely chopped
- 1 tbsp cabbage very finely chopped
- 1 tbsp French beans very finely chopped
- 1 tbsp broccoli very finely chopped
- 1 tbsp spring onions very finely chopped
- 1 piece ginger inch size, very finely chopped
- 4 cloves garlic very finely chopped
- 1 tsp butter
- 3 cups water
- Salt to taste
- ¼ tsp black pepper crushed or powdered
For making the corn flour slurry:
- 1 tsp corn flour
- 2 tbsp water
Instructions
- Take 1 tbsp each of very finely chopped carrots, mushrooms, cabbage, French beans, broccoli, and spring onions in a plate. Also, chop a piece of inch-size ginger very finely along with 4 cloves of garlic, as shown in the image below. (Pro tip: You can use more vegetables of your choice to the soup if you want).
- Now, heat a kadai on your gas stove on a medium flame and put 1 tsp of butter in it. When it melts, put the ginger and garlic in it and fry them for half a minute or so. (Pro tip: If you do not eat garlic, you can skip it).
- Now, put in all the chopped vegetables in it and fry for another minute or so on a medium flame. (Pro tip: Do not fry the vegetables too much to make this soup. Simply sauté them so that the raw smell is gone).
- Then add 3 cups of water and salt to taste to the vegetables. Mix and let it come to a boil.
- When the soup boils, add ¼ tsp of crushed black pepper to it. Mix it nicely with the soup. (Pro tip: If you do not like to add corn flour and are okay with a light and runny soup, you may serve it at this point. If not, follow the next step).
- Now, in a separate bowl make a slurry with 1 tsp of corn flour and 2 tbsp of water and pour it to the soup. Boil the soup for 2 to 3 minutes more until it thickens. Check the consistency of the soup. (Pro tip: Stir continuously to mix the corn flour slurry uniformly and prevent forming lumps of corn flour in the soup).
- Your tasty and healthy homemade clear soup is ready to enjoy. Transfer it to a soup bowl and serve it hot.
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Notes
I have used butter in the recipe for a unique taste. You can use ghee or cooking oil.
I have used normal water in the recipe. You can use vegetable stalk for a healthier soup.
Adding crushed black pepper instead of powder enhances the taste and flavor.
Do not use maida in place of corn flour. Skip it if you do not have it.
Add a little bit of soy sauce and vinegar to the soup and boil it for another minute to make it taste just like in a restaurant.
Nutrition Info (Estimation Only)
Nutrition Facts
Clear Soup | Clear Veg Soup
Amount per Serving
Calories
51
Calories from Fat 18
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
5
mg
2
%
Sodium
45
mg
2
%
Potassium
148
mg
4
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
1446
IU
29
%
Vitamin C
11
mg
13
%
Calcium
40
mg
4
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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