Vegetable Clear Soup

Name: Vegetable Clear Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 pcs carrot (medium, finely diced); 100 g green beans (ends trimmed, finely chopped); 100 g cabbage (finely shredded); 2 pcs spring onion (white and green parts separated, finely chopped); 4 pcs garlic (cloves, finely chopped); 1 inch ginger (julienned); 1 tsp oil; 800 ml water (for the broth); 0.5 tsp salt; 1 pinch black pepper powder (freshly ground for best flavor); 1 tbsp lemon juice (freshly squeezed); 2 tbsp coriander leaves (finely chopped, for garnish)

RATING

4.4/5(98)

TASTE SCORE

7/10

A light, comforting broth brimming with garden-fresh vegetables like carrots, beans, and cabbage, delicately seasoned with ginger and a dash of pepper. This Indian-style clear soup is the perfect appetizer for rainy evenings or whenever you want something warm without the heaviness of cream or cornflour.

PREP

15m

COOK

25m

SERVES

1 CUP

40 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Prep the vegetables.
1.Wash, peel, and finely dice the carrot into small even cubes.
2.Trim the ends of the green beans and chop them into small pieces.
3.Shred the cabbage finely and chop the white and green parts of the spring onion separately.
4.Finely chop the garlic cloves and julienne the ginger.
saute · ~2 min
Sauté the aromatics.
1.Heat 1 teaspoon of oil in a soup pot over medium heat.
2.Add the chopped garlic and ginger, and sauté until fragrant (about 30 seconds).
3.Add the white parts of the spring onion and sauté for another minute until softened.
TIPDon't brown the garlic — it will make the soup taste bitter. Just cook until fragrant.
boil · ~20 min
Simmer the vegetables.
1.Add the diced carrots, chopped beans, and shredded cabbage to the pot.
2.Pour in 800 ml of water and stir in the salt.
3.Bring the pot to a rolling boil, then reduce the heat to low.
4.Cover with a lid and let it simmer for 15-20 minutes until the vegetables are just tender but still have a slight bite.
simmer · ~1 min
Finish the broth.
1.Once the vegetables are cooked, stir in the green parts of the spring onion.
2.Add the freshly ground black pepper and turn off the heat.
3.Mix in the freshly squeezed lemon juice for a bright, tangy lift.
TIPAdjust salt and pepper at this stage. The lemon adds freshness, so add it only after turning off the heat.
serve
Garnish and serve hot.
Ladle the hot soup into serving bowls. Garnish with freshly chopped coriander leaves and serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For a clearer broth, avoid stirring the vegetables aggressively once they are simmering.
2
Cut the carrots and beans into uniform, small dice so they cook evenly in the same time.
3
Use freshly ground black pepper instead of pre-ground for a sharper, more aromatic kick.
4
Add lemon juice only after turning off the heat to preserve its bright, fresh flavor.
5
Simmer just until vegetables are tender but still have a slight bite — overcooking makes them mushy.
6
This soup can be refrigerated for up to 3 days; the flavors will meld beautifully overnight.

RECIPE VARIATIONS

Adapt it for your goals.

protein boost

Protein-boost

Add 100g of cubed firm tofu or shredded cooked chicken during the simmer step for a heartier, protein-packed meal without changing the soup's clear character.

low oil

Low-oil

Skip the oil completely and sauté the garlic and ginger in 2 tablespoons of water instead. This reduces calories while keeping the aromatic base intact.

spicy tangy