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.

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.

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.