Simple Vegetable Soup Recipe
Clear vegetable soup is a light and refreshing dish that’s perfect for any time of year. It’s made by simmering a variety of vegetables in a clear broth until they are tender and flavorful. The result is a light, healthy, and satisfying soup that’s full of nutrients.
Simple Vegetable Soup Recipe
Ingredients:
- 10 grams carrot, diced
- 10 grams long beans, thinly sliced
- 10 grams cabbage, thinly sliced
- 10 grams mushrooms, sliced
- 1 celery stalk, thinly sliced (optional)
- 5 grams oil
- 1 onion, chopped
- 1 clove garlic, minced
- 250 grams vegetable stock
- 5 grams spring onion, chopped
- Salt, to taste
- Pepper powder, to taste
- Sugar, to taste (optional)
Instructions:
- Sauté the Aromatics:
- Heat oil in a pot or Dutch oven over medium heat. Add the chopped onion and minced garlic. Sauté for about 3 minutes until softened and fragrant.
- Add the Vegetables:
- Add diced carrots, long beans, cabbage, and sliced mushrooms to the pot. Sauté for an additional 5 minutes, or until the vegetables begin to soften.
- Simmer with Stock:
- Pour in the vegetable stock and bring the mixture to a gentle simmer. Reduce the heat and allow the soup to simmer for 15-20 minutes, or until all the vegetables are tender.
- Season and Garnish:
- Season with salt, pepper, and a pinch of sugar if desired. Stir in the chopped spring onion for added flavor.
- Serve:
- Remove the pot from heat and serve the soup hot.
Tips:
- Feel free to adjust the quantity or variety of vegetables. Broccoli, peas, and corn make great additions!
- For a richer flavor, substitute vegetable stock with chicken or beef broth.
- To thicken the soup, mash some of the cooked vegetables before adding the spring onion.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
This vegetable soup is a quick, healthy, and budget-friendly meal that’s perfect for busy weeknights or using up leftover vegetables.
