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Vegetable Clear Soup
Main Ingredients | Fresh button Mushroom, Carrots |
Cuisine | Chinese |
Course | Soups |
Prep Time | 15-20 minutes |
Cook time | 10-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 6-8 fresh button mushrooms, sliced
- ½ medium carrot, thinly sliced
- 4-6 Chinese cabbage leaves, cut into 1-inch pieces
- 1 inch celery stalk, sliced diagonally
- 1 spring onion, sliced
- 1 red capsicum, cut into 1-inch pieces
- 8-10 snow peas, halved
- 12-16 spinach leaves, chopped
- 4-5 cups vegetable stock
- 2-3 garlic cloves, crushed
- ¼ teaspoon peppercorns, crushed
- ¾ level teaspoon table salt
- ½ cup bean sprouts
- ½ teaspoon lemon juice (optional)
Method
- Heat the vegetable stock in a nonstick pan or wok; add the crushed garlic and bring to a boil.
- Add the mushrooms, carrot, Chinese cabbage, celery, spring onion, capsicum, snow peas, and spinach, and cook for two to three minutes.
- Add the crushed peppercorns, salt and bean sprouts.
- Stir in the lemon juice and serve piping hot.
Nutrition Info
Calories | 144 |
Carbohydrates | 22.3 |
Protein | 8.9 |
Fat | 1.7 |
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