Vegetable Clear Soup
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a clearer broth, avoid stirring the vegetables aggressively once they are simmering.
- 2Cut the carrots and beans into uniform, small dice so they cook evenly in the same time.
- 3Use freshly ground black pepper instead of pre-ground for a sharper, more aromatic kick.
- 4Add lemon juice only after turning off the heat to preserve its bright, fresh flavor.
- 5Simmer just until vegetables are tender but still have a slight bite — overcooking makes them mushy.
- 6This soup can be refrigerated for up to 3 days; the flavors will meld beautifully overnight.
Adapt it for your goals.
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 oilLow-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 tangySpicy-tangy
Add 1-2 slit green chillies while sautéing the aromatics, and increase the lemon juice to 1.5 tablespoons for a zesty, fiery version.
noodle bowlNoodle-bowl
Add 50g of cooked rice noodles or vermicelli just before serving to turn the soup into a light, slurpable one-bowl meal.
Why this is on our healthy list.
Rich in Immune-Boosting Vitamins
Carrots provide beta-carotene (vitamin A), cabbage and green beans add vitamin C, and ginger offers anti-inflammatory compounds.
Low in Calories and Fat
With only 1 teaspoon of oil and no cream or starch, this soup is naturally low-calorie and heart-friendly.
Hydrating and Gentle on Digestion
The vegetable broth is high in water content and lightly spiced with ginger and black pepper, which soothe the stomach and aid digestion.
Frequently asked questions
Yes, you can swap cabbage and beans with chopped zucchini, bell peppers, or snow peas. Adjust simmer time so all veggies remain tender-crisp.
