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This clear soup is light, spicy, vibrant, and loaded with flavor! It is an easy and comforting meal to enjoy in fall made with simple ingredients and high in nutrients. No need for takeout when you have this in your arsenal!
I was shocked at how simple it is to make this vegetable clear soup recipe.
All you have to do is make a stock by dumping any veggies you have at your disposal in a pot full of water and pour the stock over roasted garlic.
Not only does it help you squeeze out all the nutrients and flavor, but it also makes the soup super light and easy to digest.
A perfect remedy when you are under the weather, or a quick and healthy appetizer to go along with your evening snack.
If you love this clear soup with vegetables, then you should definitely give manchow soup, and broccoli almond soup a go!
What Is Clear Soup?
Also known as consomme’, this soup is somewhat of a transparent liquid that is made via making a broth.
Usually, chunks of meat like chicken, or fish are incorporated to make a stock, and then they are strained out to create a flavorful soup.
I, on the other hand, have made this recipe completely vegan, by using only vegetables.
It is a perfect blend of aromatics like garlic, and green chilies with the veg stock stripped from cabbage, carrots, beans, and onions.
Why You’ll Love This Dish
- It is highly customizable, and you can tailor it accordingly.
- This soup is full of vitamins and minerals, ranging from vitamins A and C to potassium.
- It comes together rather quickly, and there are not any complicated steps involved.
- It can provide relief when suffering from a cold or fever.
- A great vegan fall recipe!
Equipment Required
Ingredients In This Vegetable Clear Soup Recipe
Veggies: A combination of onions, capsicum, cabbage, and carrots are utilized to create veg stock. They lend a beautiful blend of flavors to the stock and make it nutritious side by side.
Coriander: Coriander infuses freshness, and provides a herby touch to the stock.
Garlic: Garlic breathes life into the soup with its savoriness and aroma.
Green chilies: Just like garlic, they fill the soup with aromatic goodness, and also imbue some heat.
Cornstarch: To thicken up the soup.
Oil
Water
Salt & pepper
How To Make Clear Soup
Make vegetable stock:
Take a pot, add the cut veggies, and pour some water in it.
Give them a boil, and then let it simmer for at least 30 minutes (more the time, more the flavor).
Saute aromatics:
Separate the veggies and the stock, and in the same pot, add oil, garlic, and green chilies, and saute them for 30 seconds on medium heat.
Combine:
Now add the vegetable stock to the pot with the aromatics, add salt and pepper, and let it simmer for a minute.
Final steps:
Finally, add corn slurry to thicken up the soup to the desired consistency, or ignore it if you’re satisfied with the consistency already.
Your clear soup is ready to be served.
Tips & Variations
Variations to the stock: I used the bare minimum of veggies for the stock, but you can also add more like celery, green beans, and cauliflower to add more depth to the flavors.
Make a veggie-loaded soup: If you want something more substantial and add texture to the soup saute some shredded veggies like spring onions, carrots, cabbage, green beans, and even mushrooms alongside garlic and green chilies.
Serving Options
Appetizer: This soup goes well with spring rolls, wantons, and dumplings.
Meal: Moreover, you can pair it with normal basmati rice, or for more flavor try it will ginger rice or Honk Kong Fried Rice.
Flavor enhancer: Not many people do it, but this soup is an excellent way to boost the flavor profile of curries like butter chicken, dal dhokli, or even kali masoor dal. Just keep in mind the salt level when making them as this soup already comprises salt.
How To Store
In the fridge: This soup can last for up to a week in the fridge. Just transfer the soup in an air-tight container before.
In the freezer: As far as freezing goes, there will be no problem with the soup going bad as you can freeze it for at least 3 months.
Reheating: Thaw it overnight, and simply microwave the soup or simmer it in a pot until warm to your desired preference.
More Soups
More Appetizers
Please rate and comment if you make this clear soup so I know how much you like it.
Healthy Clear Soup (Completely Vegan)
Ingredients
For vegetable stock:
- ½ medium Onion diced
- ⅛ medium Cabbage roughly cut
- 1 small Carrot roughly cut
- 1 small Capsicum diced
- Coriander
- 4 cups Water
For the soup:
- 1 tbsp Oil
- 2-3 cloves Garlic chopped
- 1 medium Green Chilies chopped
- Vegetable Stock
- ¾ tsp Salt
- Black pepper powder a pinch
For corn slurry (optional):
- ½ tsp Corn starch
- 2 tbsp Water
Instructions
- Take a pot, add the cut veggies, and pour some water in it.
- Give them a boil, and then let it simmer for at least 30 minutes (more the time, more the flavor).
- Separate the veggies and the stock, and in the same pot, add oil, garlic, and green chilies, and saute them for 30 seconds on medium heat.
- Now add the vegetable stock to the pot with the aromatics, add salt and pepper, and let it simmer for a minute.
- Finally, add corn slurry to thicken up the soup to the desired consistency, or ignore it if you're satisfied with the consistency already.
- Your clear soup is ready to be served.
Notes
- Variations to the stock: I used the bare minimum of veggies for the stock, but you can also add more like celery, green beans, and cauliflower to add more depth to the flavors.
- Make a veggie-loaded soup: If you want something more substantial and add texture to the soup saute some shredded veggies like spring onions, carrots, cabbage, green beans, and even mushrooms alongside garlic and green chilies.