Clear Soup Recipe (Clear Veg Soup)

Preparation

1. Finely chop a bit of garlic and ginger. Measure and set them aside.
2. Also finely chop the vegetables you are going to add in the soup. I have used spring onions, cabbage, carrots, capsicum and french beans.

Sautéing Aromatics

1. In a pan or pot, take 1 tablespoon oil. You can use olive oil or sesame oil or sunflower oil. You can also use butter. Add ½ teaspoon finely chopped garlic and ¾ teaspoon finely chopped ginger.
2. Sauté for a few seconds until the raw aroma of both ginger and garlic dissipates. Do not brown them.
3. Then add the chopped spring onions or onions. Sauté until soft, translucent stirring often. You can also add ½ teaspoon chopped celery at this step.

Sautéing Veggies

1. Now add finely chopped cabbage, carrots, capsicum and french beans.
2. Sauté for 1 to 2 minutes on medium-low to medium heat. 

Making Clear Veg Soup

1. Add 3 cups water. Season with ground black pepper powder, salt and grated nutmeg.
2. 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.
3. Some crunch in the veggies taste good. So do not cook these vegetables completely or overcook them.
4. Note that if using mushrooms or potatoes or cauliflower then you will have to cook the veggies until they are tender.
5. Garnish with some chopped spring onion greens and serve Clear Soup hot.

Serving Suggestions

1. You can enjoy the Clear Veg Soup as it is or pair it with a side of a crusty bread or some toasted bread.
2. The Clear Soup can also be paired as a starter or side with an American, French or Italian main course.

Storage and Leftovers

1. Store the soup in the refrigerator for 3 to 4 days or freeze for a month without adding the garnish of spring onions.
2. Reheat in a saucepan until hot and while serving garnish with fresh herbs or scallion greens.