Each spoonful of this warm, hearty vegetable soup is like a cozy hug during chilly winter days. It’s a nourishing and satisfying dish made from a vibrant mix of vegetables simmered in a flavorful vegetable stock. This recipe brings out the natural flavors of the veggies and is packed with nutrients, making it both healthy and delicious. The beauty of this soup lies in its flexibility—you can adapt it to suit your taste or whatever vegetables you have on hand. While using fresh vegetables is highly recommended for the best texture and taste, canned ones work just fine when you’re short on time.
This step-by-step recipe is easy to follow and ensures a fulfilling meal for lunch or dinner. Whether you’re making it for yourself, your family, or a gathering, this warm soup is a winner every time.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 3 servings
| Ingredients: |
| 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 |
| 2½ cups Water or Vegetable Stock |
| Salt to taste |
Directions:
1. Start by washing all the vegetables thoroughly. Chop the carrots, cabbage, French beans, onion (or spring onion), and garlic into small, uniform pieces to ensure they cook evenly.
2. In a small bowl, add 2 tablespoons of cornstarch. This will be used later to thicken the soup.
3. Add 3 tablespoons of water to the cornstarch and stir well until it forms a smooth, lump-free slurry. Set it aside for later use.
4. Place a heavy-bottomed stockpot on medium heat and add 1/2 tablespoon of oil or butter. Allow it to melt and heat up.
5. Once hot, add the chopped onion and garlic. Sauté for 1 to 2 minutes until the onions become translucent and the garlic starts to release its aroma.
6. Now add the carrots, cabbage, sweet corn, and French beans. Sprinkle a bit of salt to season the vegetables (additional salt will be added later for the soup).
7. Stir the vegetables well and let them cook for 3 to 4 minutes. They should soften slightly while retaining some crunch.
8. Pour in 2½ cups of water or vegetable stock and stir well. Increase the heat to bring the mixture to a gentle boil.
9. Once the soup starts boiling, taste and adjust salt as needed. Add 1/4 teaspoon of ground black pepper to give it a warm, spicy touch.
10. Give the cornstarch mixture a quick stir and slowly pour it into the boiling soup while stirring continuously. This will prevent the formation of lumps.
11. Continue cooking the soup on medium heat for 7 to 8 minutes, stirring occasionally, until it thickens and the raw taste of cornstarch disappears. Add vinegar and mix well to enhance the flavor.
12. Taste the soup and adjust the seasoning if needed. Turn off the heat and pour the hot vegetable soup into serving bowls. Serve immediately, garnished with chopped spring onions if desired.
Tips
- Always use fresh vegetables for best flavor and texture.
- Stir the soup continuously after adding cornstarch to avoid any lumps.
- Use a heavy-bottomed pan to prevent burning or uneven cooking.
- Let the soup sit for a minute after cooking—it enhances the flavor before serving.
- You can garnish with a few drops of olive oil or fresh herbs like parsley or coriander.
Variations
- You can easily customize this soup by adding your favorite vegetables like zucchini, green bell peppers, peas, cauliflower, or tomatoes.
- For a clearer, lighter soup, reduce the cornstarch to 1 tablespoon or skip it altogether.
- Add a dash of soy sauce, chili sauce, or a pinch of red chili flakes for an Asian twist.
- For a richer flavor, add a splash of coconut milk or cream near the end of cooking.
- Replace butter with olive oil for a vegan-friendly version.
- Want a protein boost? Add some boiled chickpeas, kidney beans, or tofu cubes.
Taste: Very gentle fiery and salted with parcels of new veggie flavor and a mellow indication of butter.
Serving Ideas: Fresh and best vegetable soup is more agreeable amid cold winter nights and mornings as a nibble or a solid breakfast. It does not require any extraordinary events to savor its goodness. Serve it as a starter for lunch or supper and it’s a perfect stomach filling moo calorie nourishment thing for weight misfortune count calories as it supplies all required supplements to body short calories.