During winter we get variety of fresh vegetables like red carrot, green peas and fresh corns. My family loves soup very much. I make soups often during winter as it is light and healthy. I avoid using cream, cheese, butter and use low fat butter.
My husband’s favorite is clear soup. He loves it with less spice. Most of the times, he is not satisfied with the soup that I prepare. After so much experiments in my kitchen, I finally got his appreciation for this Vegetable Clear Soup. No need to say that I prepare this soup for him often.
Cooking time: 20 minutes
- Mixed vegetables chopped (like red carrot, fresh green peas, fresh corn and potato) – 5 cups
- Onion – 1 no
- Garlic – 2 cloves
- Green chilli – 1 no
- Black pepper – ½ tea spoon
- Ginger – small piece
- Mint and coriander leaves – few
- Vegetable stock or water – 6 cups
- Sago powder – 1 table spoon (slightly roasted and powdered sago)
- Salt – as per taste
- Oil/low fat butter – 1 tea spoon
- Chop onion and green chilli; peel and crush garlic and ginger; crush pepper.
- Heat oil in a pan, add onion, green chilli, ginger, garlic and pepper; fry for just few seconds to remove raw smell; now add chopped vegetables, salt and four cups of vegetable stock or water; bring to boil, keep in low flame and cook till vegetables are just done.
- Mix sago powder in two cups of vegetable stock or water; add in the soup; mix well, keep in low flame and cook for 4 to 5 minutes; adjust water so that the soup is thin and mild starchy; add mint and coriander leaves.
- Serve hot.
- Sago helps to give a clear texture to the soup.
- If you want the soup to be more thick, add little more sago powder.
This post is part of the event “Served with Love” hosted by Arundhuti S. Rama of Gourmet Affair.