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Finely chop a bit of garlic and ginger. Measure and set them aside.
Also finely chop the vegetables you are going to add in the soup. I have used spring onions, cabbage, carrots, capsicum and french beans. You can add around 1.5 cups of finely chopped veggies of your choice.
In a pan or pot, take 1 tablespoon oil. You can use olive oil or sesame oil or sunflower oil. You can also use butter. Add ½ teaspoon finely chopped garlic and ¾ teaspoon finely chopped ginger.
Sauté for a few seconds until the raw aroma of both ginger and garlic goes away. Do not brown them.
Then add the chopped spring onions or onions. Sauté until translucent stirring often. You can also add ½ teaspoon chopped celery at this step.
Now add finely chopped cabbage, carrots, capsicum and french beans.
Sauté for 1 to 2 minutes on low to medium heat.
Add 3 cups water. Season with ground black pepper powder, salt and grated nutmeg.
Mix well. Cover the pan and simmer the clear soup on a low to medium heat until the veggies are almost tender.
Some crunch in the veggies taste good. So do not cook the veggies completely.
If using mushrooms or potatoes or cauliflower then you will have to cook the veggies until they are cooked well.
Garnish with some chopped spring onion greens and serve clear vegetable soup hot.
You can drink the clear vegetable soup as it is or pair it with a side of a crusty bread or some toasts.
The clear soup can also be paired as a starter or side with an American, French or Italian main course.
Store the soup in the refrigerator for 3 to 4 days or freeze for a month without adding the garnish of spring onions.
Reheat in a saucepan until hot and while serving garnish with fresh herbs or scallion greens.