How to make Vegetable Clear Soup -
A medley of vegetables are cooked together to make this healthy no oil soup.
This recipe is from the book No Oil Cooking.
Main Ingredients : Fresh button Mushroom, Carrots (गाजर)
Cuisine : Chinese
Course : Soups
For more recipes related to Vegetable Clear Soup checkout Hot And Sour Soup, Hot And Sour Soup, Mushroom And Almond Soup. You can also find more Soups recipes like Thukpa-SK Khazana Spinach And Onion Soup Mushroom Lemongrass Soup Potato And Carrot Soup
Vegetable Clear Soup Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Vegetable Clear Soup Recipe
Fresh button Mushroom sliced 6-8
Carrots thinly sliced 1/2 medium
Chinese cabbage 1 inch pieces 4-6 leaves
Celery diagonally sliced 1 inch stalk
Spring onion sliced 1
Red capsicum cut into 1 inch pieces 1 medium
Snow peas halved 8-10
Spinach leaves (palak) chopped 12-16
Vegetable stock 4-5 cups
Garlic,crushed 2-3 cloves
MSG 1/4 teaspoon
Black peppercorns crushed 3-4
Salt to taste
Bean sprouts 1/2 cup
Lemon juice 1/2 teaspoon
Method
Preparation
Step 1
Heat vegetable stock in a wok or a pan, add crushed garlic and bring to a boil. Add mushrooms, carrot, Chinese cabbage, celery, spring onion, red bell pepper, snow peas, spinach and cook for two to three minutes.
Step 2
Add MSG, crushed peppercorns, salt to taste and bean sprouts. Stir in lemon juice and serve piping hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
