Vegetable Soup Recipe
Soup is a great nutritious meal option with certain
types of soup even proven to help support weight loss, advises nutritionist Susie Burrell. vegetable-based soups are a great option nutritionally as they combine a high nutrient density with a low energy density – this means that we get lots of key nutrients including vitamins and minerals for relatively few calories. This homemade vegetable soup is versatile by design, so you can enjoy it from fall through winter. It’s naturally low in fat and calories it’s the perfect lunch, snack or starter! It’s perfect for busy nights as well as when we feel we’ve over-indulged.
Ingredients of Vegetable Soup
- 2 tablespoons chopped Spring Onion (or normal onion)
- 2 teaspoons minced Garlic
- 1/3 cup chopped Carrots
- 1/3 cup chopped Green Cabbage
- 1/3 cup Sweet Corn Kernels
- 1/3 cup chopped French Beans
- 1/4 teaspoon Ground Black Pepper
- 1/2 tablespoon tablespoon Vinegar
- 2 tablespoons Cornstarch (white corn flour)
- 1/2 tablespoon Butter or Oil
- 2 1/2 cups Water or Vegetable Stock
- Salt to taste
- Chop all the veggies (carrot, cabbage, french beans, onion and garlic) into small
pieces as shown in the picture.
- Add 2 tablespoons cornstarch (corn flour) in a small bowl.
- Add 3 tablespoons water and mix well.
- Heat 1/2 tablespoon oil or butter in a large, heavy bottomed stockpot over medium
flame. Add chopped onion and garlic.
- Saute for 1-2 minutes.
- Add carrots, cabbage, sweet corn kernels, french beans and salt (only for
- Stir and cook for 3-4 minutes.
- Add 2 1/2 cups water or vegetable stock. Stir well and bring the mixture to a
boil. When it starts boiling, add salt (add as required as we have already added salt for veggies).
- Add black pepper powder.
- Add cornstarch-water mixture and stir continuously for a minute to prevent lump
- Stir and cook until mixture turns thick and no raw smell of cornstarch. It will
take around 7-8 minutes. Add vinegar and mix well.
- Taste the soup for the seasonings at this stage and add more if required. Turn
off the flame. Transfer hot soup of vegetables into individual serving bowls and serve.
- This recipe is so flexible and customizable that you can add/remove any vegetable
you like to get your desired taste. You can add zucchini, green bell pepper, green peas, cauliflower, tomato etc.
- Cornstarch is added to thicken the soup. If you like watery soup, add 1/2
tablespoon less cornstarch.