Easy Veg Clear Soup Recipe

Clear Vegetable Soup, or more commonly known as Veg Clear Soup is something I make when I don't have any time or can't give too much thought into what to cook. I first tried it on the first day I moved to grad school in Cambridge, MA, just because I had very limited groceries, no rice or bread and was too tired to go out to eat. It was a total experiment at the time, but since then I stuck to the same recipe, though I am sure there are fancier ways to make it. I like to keep mine mild, but you can make it spicier if you like.

You’ll need:

Flour and/or cornflour

1 clove of garlic

Soy sauce

Salt and black pepper

1/3 cup of your choice of veggies (Baby carrots, cabbage, pepper, green beans, broccoli, green peas, corn)

A couple of tofu cubes (optional)

1 tbsp butter

Prep:
1. Wash and chop baby carrots into ¼-inch pieces. Put in a microwavable bowl with a cup of water and microwave for 2 minutes.
2. Also wash and chop green beans into ¼-inch pieces. When the carrots are microwaved, add the beans to the same bowl and microwave for a minute more. Set aside, do not discard the water.
3.  Chop green peppers, cabbage and broccoli in same sized pieces and set aside. 
4.  Mince garlic.
5. In a small bowl, add 1 tbsp of cornflour and/or flour and mix with ½ cup water to create a smooth consistent paste.
6. Heat butter in a pan. Add garlic and sauté until lightly golden brown.
7. Add chopped peppers, cabbage and broccoli and sauté for a minute. Add green peas and corn and sauté for another minute.
8.  Add ½ cup water and the thickened cornflour paste and bring it to a boil. Turn the heat to medium-low.
9. Add 1 tsp soy sauce, salt and pepper powder to taste. Add the rest of the veggies, tofu with the water and mix well. Serve hot.