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Indian Vegetarian Recipes

Vegetable Soup | Healthy Veg Clear Soup (2 Ways)

https://www.vegrecipesofindia.com/clear-veg-soup-recipe/

Vegetable Soups are healthy and there are many ways you can make them. In this post, I am sharing 2 healthy clear veg soup recipes that are vegan as well.
  1. Clear Vegetable Soup – Simple to prepare and Gluten-Free
  2. Mixed Veggie Soup with Moong Sprouts – Low Fat and with Soy Sauce

Both the recipes are light, nutritious and taste good too. You can make either of them depending upon the ingredients you have. Both the recipes are with step by step photos and can be scaled easily. You can easily double or triple the ingredients.

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About Clear Vegetable Soup

This is a very simple recipe to make a clear soup. This vegetable soup is light, healthy and nutritious. The recipe is also gluten-free and vegan.

I have not used any veg stock to prepare the soup. I usually keep the seasonings in the veg clear soup to a minimal, so that the taste and flavors of the mixed veggies do not get subdued in the recipe. There is no strongly flavored spice element in this soup.

Just a bit of ginger, garlic, black pepper and nutmeg is added for that hint of warmth and spice. You can even add a bit of soy sauce to get an umami flavor in this vegetable soup.

Vegetable Soup Variations

  1. You can use veggies of your choice or any spare veggie that you have in the fridge.
  2. Usually, I make this clear veg soup with cabbage or Chinese cabbage or bok choy, carrots, beans, sweet corn and mushrooms. In this recipe, I have used veggies that were there in the kitchen.
  3. You can even add some tofu cubes.
  4. Some celery can also be added.
  5. You can add herbs and spices as per your choice.
  6. Some soy sauce or red chilli sauce can also be added.

Serve the veg soup as a starter or just have it plain in a bowl or mug.

How to make clear vegetable soup (vegan)

1. 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.

2. Saute till the raw aroma of both ginger and garlic goes away. Saute for some seconds, but do not brown them.

3. Then add ¼ cup chopped spring onions. You can also add chopped onions instead of spring onions. Saute till translucent. You can also add ½ teaspoon chopped celery in this step.

4. Now add ½ cup finely chopped cabbage, ⅓ cup finely chopped carrots, ¼ to ⅓ cup finely chopped capsicum and ¼ cup finely chopped french beans.

5. Saute for 1 to 2 minutes.

6. Then add 3 cups water.

7. Season with ¼ teaspoon black pepper powder or add as per taste.

8. Season with salt as required.

9. Grate about a pinch of nutmeg in the soup.

10. Stir very well.

11. Cover the pan and simmer the veg soup on a low to medium flame till the veggies are almost done. Some crunch in the veggies tastes good. So do not cook the veggies completely. If using mushrooms or potatoes or cauliflower then you will have to cook the veggies till they are done. Basically, it depends on the type of veggies you will add in this veg clear soup recipe.

12. Garnish the soup with some chopped spring onion greens and Serve clear vegetable soup hot.

 

This recipe post is from the archives (Dec 2016) and has been republished and updated on 11 June 2020.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Vegetable Soup

This is an easy and tasty recipe to make a veg clear soup. This vegetable soup is light, healthy and nutritious.

Diet:gluten-free,vegan

Difficulty Level:Easy

Servings (change the number to scale):3

(1 CUP = 250 ML)

preparation

  • Finely chop ½ teaspoon garlic and ¾ teaspoon ginger. Keep them aside.
  • Also finely chop the vegetables you are going to use in the soup. I have used spring onions, cabbage, carrots, capsicum and french beans. You can use around 1.5 cups of finely chopped veggies of your choice.

making vegetable soup

  • 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 (lahsun) and ¾ teaspoon finely chopped ginger (adrak).
  • Saute till the raw aroma of both ginger and garlic goes away. Saute for some seconds, but do not brown them.
  • Then add ¼ cup chopped spring onions. You can also add chopped onions instead of spring onions. Saute till translucent. You can also add ½ teaspoon chopped celery in this step.
  • Now add ½ cup finely chopped cabbage, ⅓ cup finely chopped carrots, ¼ to ⅓ cup finely chopped capsicum and ¼ cup finely chopped french beans.
  • Saute for 1 to 2 minutes. then add 3 cups water.
  • Season with ¼ teaspoon black pepper powder or add as per taste.
  • Season with salt as required. Grate about a pinch of nutmeg in the soup.
  • Stir very well. Cover the pan and simmer the clear soup on a low to medium flame till the veggies are almost done.
  • 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 till they are done. Basically it depends on the type of veggies you will add in the soup.
  • Garnish with some chopped spring onion greens and serve vegetable soup hot.
  • This veg soup recipe can be easily doubled.
  • You can add vegetables of your choice.

Nutrition Facts

Vegetable Soup

Amount Per Serving

Calories 60 Calories from Fat 36

% Daily Value*

Fat 4g6%

Sodium 27mg1%

Potassium 129mg4%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Vitamin A 2570IU51%

Vitamin C 17.8mg22%

Calcium 26mg3%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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About Mixed Vegetable Soup with Sprouts

This is also a light, tasty and nutritious soup made with mixed vegetables and mung sprouts that is excellent in winters or monsoons. It is low fat and vegan soup recipe.

This easy mix veg soup recipe is the way I make Tibetan thukpa minus the noodles. So when noodles are not there, I prepare this light, warm and nutritious soup.

I have added moong sprouts in the soup and they do give a good taste and texture in the soup. Though if you don’t have moong sprouts, you can just skip them. You can also add tofu in the soup.

This soup is also a good way to use leftover veggies from the kitchen. Just add whatever veggies you have and you get a hearty bowl of soup. The flavor and taste of the mixed veg soup will depend on the vegetables you add. So you can also add veggies of your choice.

I personally prefer to add veggies like carrots, cabbage, french beans, broccoli, onions and mushrooms.

Serve the veggie soup steaming hot plain or accompanied with noodles. Sometimes I even steam some rice to go along with the soup.

How to make Mixed Vegetable Soup

1. First chop all the veggies – I added carrots, french beans, red cabbage, button mushrooms and red bell pepper. About 1.5 to 2 cups chopped mix vegetables.

2. Heat 1 tbsp oil in a pan. Add ¼ cup chopped onions and 1 tsp chopped garlic.

3. saute till the onions are translucent.

4. Then add the chopped mix veggies.

5. Stir well.

6. Saute on a medium flame for 4 to 5 minutes.

7. Add ⅓ cup moong sprouts and stir well. Saute for 2 minutes.

8. Add 3 cups of water.

9. Add 2 tsp soy sauce. You can add more if you prefer.

10. Then add salt as required.

11. Add ½ tsp black pepper or as per taste.

12. Stir well. Cover the pan and simmer the soup for 10 to 11 minutes on a low to medium flame.

13. Then check the seasonings and add more salt or black pepper if required.

14. Serve the vegan mix veg soup plain or accompanied by some boiled noodles or steamed rice.

 

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Mixed Vegetable Soup

A light and nutritious soup made with mixed vegetables and mung sprouts.

Diet:low fat,vegan

Difficulty Level:Easy

Servings (change the number to scale):3

(1 CUP = 250 ML)

preparation

  • Rinse and shred the cabbage.
  • Rinse, wipe and then slice the mushrooms. Chop the bell pepper.
  • Rinse and finely chop the french beans. Also finely chop the onions & garlic

making mixed vegetable soup

  • Heat oil in a pan. Add onions and garlic. Saute till the onions are translucent.
  • Then add the chopped mix veggies. Stir well. Saute on a medium flame for 4 to 5 minutes.
  • Add the moong sprouts and stir well. Saute for 2 minutes.
  • Add water and stir. Then add soy sauce, black pepper and salt. Stir again.
  • Cover the pan and simmer the soup for 10 to 11 minutes on a low to medium flame.
  • Then check the seasonings and add more salt or black pepper if required.
  • Serve the nutritious mixed vegetable soup plain or accompanied by some boiled noodles or steamed rice.
  • Adding moong sprouts is optional.

Nutrition Facts

Mixed Vegetable Soup

Amount Per Serving

Calories 81 Calories from Fat 36

% Daily Value*

Fat 4g6%

Sodium 1036mg45%

Potassium 258mg7%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 4g4%

Protein 2g4%

Vitamin A 3740IU75%

Vitamin C 34.1mg41%

Calcium 27mg3%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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