A vegetable soup or any other soup for that matter, is the most delicious, comforting, warming and satiating dish that you can feed your soul, especially during the winter season. Here’s a delightful one-pot Clear Veg Soup Recipe that is easy and gets made without stock. Loaded with vegetables, this soup is also light and nutritious. Thus, perfect as a fuss-free appetizer too. It requires minimal seasoning and can be made in just 30 minutes! It is also a fantastic gluten-free and vegan option. Serve just as it is, with crusty bread or toast.
Why You’ll Love This Clear Veg Soup
Get cooking this classic, easy and wholesome Clear Soup Recipe loaded with mixed veggies. This simple, soul-satisfying soup is a flavorful appetizer or side that is usually served with American, French or Italian cuisine.
There are many variations to a Clear Soup Recipe. This is a gluten-free soup, which has cabbage, carrot, capsicum and French beans.
I tend not to include vegetable stock in my soups, as I don’t always have it handy. This Clear Vegetable Soup recipe is awesome, because you don’t need to add any veg stock and the soup still comes out delicious and full of flavors.
Table of Contents
I also usually add a minimal amount of seasoning in this soup recipe, as adding too much seasoning can overpower the fresh taste of the vegetables.
All you need is some salt, black pepper, ginger, garlic and nutmeg to add flavor and warmth to this soup. If you want some umami in this soup, then feel free to add a bit of soy sauce or shiitaake mushroom powder or your preferred edible mushrooms.
Ingredient Variations
Here are some of the variations that you can add in this Clear Soup, to make it suited more, to your flavor profile or palate:
- Vegetables: Use veggies of your choice or any spare veggie that you have in your refrigerator or pantry. Usually, in my Clear Veg Soup recipe, I add cabbage, Chinese cabbage or bok choy, carrots, beans, sweet corn and mushrooms. Make sure to add the vegetables that take a longer time to cook first, followed by vegetables that cook faster. Note that the soup will take on the flavors of the veggies that you add.
- Proteins: You can even add some tofu cubes or seitan in the soup for a plant-based protein content.
- Herbs: Whenever I make soups, I include any herbs that I have. So, you can include any dried or fresh herbs you have. Celery is a good addition, if you have it. Flavor the soup with your choice of herbs and spices according to your liking.
- Seasonings: To give a slight kick of heat in this soup, add a bit of green chilli sauce, red chili sauce or sriracha sauce. For an umami flavor, add soy sauce or tamari.
How to make Clear Veg Soup
Sauté Aromatics
1. Heat 1 tablespoon sunflower oil, olive oil, or a plant based butter in a pot or pan. Then, add ½ teaspoon finely chopped garlic and ¾ teaspoon finely chopped ginger.
2. Sauté ginger and garlic for a few seconds and make sure they do not turn brown. You should no longer be able to smell the raw aroma of the ingredients.
3. Then, add ¼ cup chopped spring onions (scallions). You can also add chopped onions or shallots instead. Sauté until the onions soften and turn translucent.
Optional: Add ½ teaspoon chopped celery at this point.
Sauté Veggies
4. Now, add ½ cup finely chopped cabbage, ⅓ cup finely chopped carrots, ¼ to ⅓ cup finely chopped capsicum (green bell pepper) and ¼ cup finely chopped French beans.
5. Sauté for 1 to 2 minutes on medium-low heat.
Add Water & Seasonings
6. Next, add 3 cups water. If you have homemade Vegetable Stock, you can add it now, instead of the water.
7. Season with ¼ teaspoon ground black pepper. Add more or less, depending on your preference.
8. Season with salt as needed.
9. Grate a pinch of nutmeg into the soup.
10. Mix very well.
Make Clear Veg Soup
11. Cover the pan and simmer the soup on medium-low to medium heat for about 10 to 11 minutes or until the vegetables are almost cooked. They must be al dente and have a bite to them.
Do not overcook the veggies (if you have incorporated the same vegetables as listed in this recipe), since they will become soft and mushy. You want these veggies to have some bite for this recipe.
The duration of time that you cook the veggies depends on the type of vegetables that you add to the soup.
The vegetables that I have used like carrots, beans, cabbage, bell pepper can be cooked until al dente.
But, if you are using mushrooms, potatoes or cauliflower, then you will have to cook them for slightly longer and also make sure that these veggies are cooked until tender.
Tip: Add the veggies that take a longer time to cook to the pot first. For example, carrots, green beans and cauliflower. Cook them for a few minutes before adding the vegetables that cook faster such as broccoli, zucchini and bell peppers.
12. Garnish Clear Veg Soup with some chopped spring onion greens, fresh herbs or chives. Serve hot or warm.
Serving Suggestions
You can consume this Clear Veg Soup as it is or pair it with a side of a crusty bread or some toasts. It can also be paired as a starter, appetizer or side with an American, French or Italian main course.
Storage
You can store this 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.
Expert Tips
- Vegetables: Add your favorite veggie. Some veggies might make the soup cloudy, but that is fine unless you are looking for a crystal clear like appearance in the soup. I make this Clear Soup with vegetables like cabbage, Chinese cabbage, bok choy, carrots, beans, sweet corn and mushrooms. Remember to add the vegetables that take a longer time to cook first, followed by vegetables that cook faster.
- Make it protein-rich: To add some plant-based protein in the soup, opt for tofu or seitan.
- Herbs: Use any dried or fresh herbs of your liking. Celery is a great addition and do add if you have it in your pantry. Make a note that 1 tablespoon of fresh herbs = 1 teaspoon of dried herbs.
- Seasonings: If you want to add more flavor to the soup, then you can add vegetarian or vegan bouillon cubes. However, I prefer not to use them because they include monosodium glutamate (MSG or Ajinomoto), artificial flavors, additives and preservatives. For a healthy option, stick to salt and pepper. To make the soup spicy, add some red chili sauce or sriracha sauce. For umami taste, add soy sauce or tamari or a bit of tomato paste.
- Substitutes: If you do not have spring onions, then swap them with a small onion. You can also use olive oil or sunflower oil for this recipe.
- Extra additions: To give this soup herby flavor, add herbs like parsley or thyme. If you want a stronger vegetable flavor, then you can add some vegetable stock as well.
- Scaling: This Clear Veg Soup recipe can be easily doubled or tripled.
FAQs
A Clear Soup Recipe is the one made by cooking veggies or meat in a liquid (water, stock, broth, etc.), until the flavors are released. This soup has a clear appearance. Hence, the name.
This Clear Veg Soup is made from cabbage, carrots, green capsicum, green beans, ginger and garlic. It is seasoned with nutmeg, salt, pepper, and is cooked with oil and water. Garnished with spring onions or scallions.
For more flavor, salt and pepper can be added to the water used to cook the soup. You can also add soy sauce or tomato paste for an umami flavor.
Yes, if you make a large batch of soup, then you can freeze it. It can be frozen for up to one month in an air-tight container. Do not include the spring onions or scallions. To reheat the soup, add it to a saucepan and heat until it becomes hot. Then, garnish with fresh herbs or scallions, while serving.
One of the classic example of a clear soup recipe is this Clear Veg Soup. Some more examples are Lemon Coriander Soup and this Chinese style Clear Mushroom Soup. The Thai style Tom Yum Soup is also an example of a clear soup.
More Soup Recipes To Try!
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Clear Soup (Healthy Clear Veg Soup)
Ingredients
Veggies
- ½ teaspoon garlic – peeled & finely chopped
- ¾ teaspoon ginger – peeled & finely chopped
- ¼ cup spring onions – chopped
- ½ cup cabbage – finely chopped
- ⅓ cup carrots – finely chopped
- ¼ to ⅓ cup capsicum – finely chopped, (green bell pepper)
- ¼ cup french beans – finely chopped (green beans or haricot beans)
Other Ingredients
- 1 tablespoon oil – can use olive oil or sunflower oil, can also use butter
- 3 cups water
- ¼ teaspoon ground black pepper or add as required
- 1 generous pinch grated nutmeg or ground nutmeg
- salt as required
- 1 to 2 tablespoons spring onion greens – chopped, for garnish
Instructions
Preparation
- 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.
Sautéing Aromatics
- 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 dissipates. Do not brown them.
- Then add the chopped spring onions or onions. Sauté until soft, translucent stirring often. You can also add ½ teaspoon chopped celery at this step.
Sautéing Veggies
- Now add finely chopped cabbage, carrots, capsicum and french beans.
- Sauté for 1 to 2 minutes on medium-low to medium heat.
Making Clear Veg Soup
- Add 3 cups water. Season with ground black pepper powder, salt and grated nutmeg.
- Mix well. Cover the pan and simmer soup on a medium-low to medium heat for about 10 to 11 minutes or until the veggies are almost tender. These veggies have to be cooked until they are al dente and must have a slight bite to them.
- Some crunch in the veggies taste good. So do not cook these vegetables completely or overcook them.
- Note that if using mushrooms or potatoes or cauliflower then you will have to cook the veggies until they are tender.
- Garnish with some chopped spring onion greens and serve Clear Soup hot.
Serving Suggestions
- You can enjoy the Clear Veg Soup as it is or pair it with a side of a crusty bread or some toasted bread.
- The Clear Soup can also be paired as a starter or side with an American, French or Italian main course.
Storage and Leftovers
- 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.
Video
Notes
Nutrition Info (Approximate Values)
This Clear Soup Recipe from the archives was first published on Dec 2016. It has been updated and republished on June 2024.
