Soup-making is a good way to make most of seasonal vegetables. It is also a great way of making healthy meals from the best selection of vegetables. I have used Vegetable Stock for making this soup which is one of the key and secret ingredient used in the Restaurants to make vegetable clear soup. You can pretty much add the vegetable of your choice for this soup. Every drop of this soup is nutritious as we are adding only the vegetables and no oil/butter is being used.
 |
| Clear Vegetable Soup |
Preparation and Yield:
| Preparation time | 10 mins |
| Cooking Time | 30 mins |
| Servings | 5 |
 |
| Clear Vegetable Soup |
Ingredients:
| Mixed Vegetables | 500 grams* |
| Vegetable Stock | 1 litre |
| Coarse Pepper Powder | 1 teaspoon |
| Salt | To taste |
| Lemon Juice | 1 teaspoon |
* Mixed Vegetables - Carrot, Capsicum, Celery, Spring Onions, Cabbage, Potato, Cauliflower, Broccoli, Parsely, any seasonal vegetables. Vegetables are our choice. We can also use mushroom. I recommend to use Celery which gives very good flavour to this soup. You can also use Leek if you get them in the market.
 |
| Clear Vegetable Soup |
Method:
- Wash, peel and slice all the vegetables diagonally and keep it ready. Chop them on the medium sizes (neither small nor big)
- Add the Vegetable Stock to the sauce pan and bring it to boil. Add each chopped vegetable one by one to the sauce pan.
- Add green peas and salt to the stalk and keep in low flame and cover it with a lid and allow it to boil for 20-30 minutes (till the vegetables are soft and tender). Finally add coarse pepper powder and lemon juice and immediately remove from flame
- Our Clear Vegetable soup is now ready. Add the soup to the serving bowl and serve piping hot and enjoy the yummy taste!
 |
| Clear Vegetable Soup Recipe | Vegetable Clear Soup Recipe |
