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Mixed Vegetable Clear Soup


Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Mixed Vegetable Clear Soup


French Beans – 4-5 (Chopped)
Carrot – 1 small (chopped)
Broccoli – 8 small florets
Bell peppers (Green/yellow/red, chopped) – 1 cup
Button Mushrooms – 2-3 (sliced or as desired)
Baby corn – 2-3 (chopped)
Olive oil – 1 tsp
Salt – as per taste
Sugar – 2/3 tsp or as desired
Black or white pepper powder – ½ tsp or as desired
Lemon juice – 2 tsp
Lemon zest – ¼ tsp

For the stock:
Water – 4 ½ cup
Celery stick – 1 long (Chopped)
Lemon Grass – 3” stalk (chopped)
Ginger – 1” pc (julienned)
Bay Leaf – 1
Whole Black pepper – 1 tsp
Rejects of the above veggies (washed properly) – as generated
Carrot – 1 small (finely chopped)

Method of Preparation

1. To prepare the stock, add all the ingredients in a deep pan and bring to boil. Lower heat and
    simmer for minimum 30 minutes. Strain and discard the solids. Reserve stock.
2. Heat olive oil in a pan and add all the chopped veggies and mushroom. Add little salt and
    saute well for 1-2 minutes.
3. Add the stock and mix well. Adjust salt, add sugar and pepper powder, and bring to boil.
4. Lower the heat and simmer for 5-7 minutes or till the veggies are done.
5. Add lemon juice and zest, mix and simmer for another 2 minutes. Check for seasonings
    and adjust if required, as per your taste.
6. Serve hot.

Notes & Tips