Vegetable Clear Soup

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

1. Heat the vegetable stock in a nonstick pan or wok; add the crushed garlic and bring to a boil. 
2. Add the mushrooms, carrot, Chinese cabbage, celery, spring onion, capsicum, snow peas, and spinach, and cook for two to three minutes.
3. Add the crushed peppercorns, salt and bean sprouts.
4. Stir in the lemon juice and serve piping hot.

Nutrition Info