Clear Vegetable Soup Recipe
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Clear Vegetable Soup Recipe
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This Clear Vegetable Soup is packed with the natural flavors of fresh vegetables simmered over the stovetop. Made with an easy recipe, this is a perfect choice for a light and nutritious meal.
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Ingredients
- 1 medium carrot yields 1 cup chopped carrot
- 1 medium cucumber yields ½ cup chopped cucumber
- 1 cup cauliflower florets
- 2 large green onions take a few green tips for garnishing
- 1 cup pumpkin
- 2 cloves fresh garlic grated
- ½ inch fresh ginger root sliced
- 1 teaspoon olive oil
- 3 teaspoon freshly squeezed lemon juice
- salt and black pepper as per taste
- a small twig of cilantro garnishing
- 6 cups water
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Instructions
- Gather all the ingredients. Chop the spring onions, carrots, cucumber, cauliflower, pumpkin, and any other vegetable of your choice into small chunks and wash them carefully. I have grated fresh garlic cloves and chopped the ginger root.
- In a large pot, heat olive oil over medium heat. Add garlic and garlic, and sauté until softened and fragrant. Add all the chopped vegetables. Add enough water (I added about 6 cups of water) to soak the veggies 1 inch deep and cover with a lid. Cook on slow flame for about 10 minutes. Keep sauteing in between. If you add salt and pepper at this stage, the veggies will cook faster.
- Garnish with green onions and cilantro and serve this delicious clear soup with rice or boiled noodles!
Notes
- Chop vegetables uniformly to ensure even cooking.
- While this recipe doesn't use any vegetable stock if you wish to add veggie stock, you may refer to my recipe for Lemon Coriander Soup (It shows how to make fresh veg stock from scratch).
- For a thicker soup, blend the vegetables and sieve to use thick veggie stock.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup is freezer friendly and can be stored for about 1 week.
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