Clear Veg Soup (1ON1 Style)
01
STEP 1: Prepare the Vegetable Stock
Ingredients for Stock
- 1 large yellow onion (cubed)
- 1 cup celery stalks
- 10 French beans
- 2 medium carrots
- ½ medium cabbage
- 5–6 garlic cloves
- 1 seasoning cube (bouillon cube / broth cube / Maggi stock cube — any of your choice)
- 2.5 to 3 cups water (or enough to cover vegetables)
Important
Avoid using too much cabbage as it changes the flavor of the soup and can leave a slightly overpowering taste.
MEDHOD
- Add onion, celery, beans, carrots, cabbage, garlic, and the seasoning cube to a pot.
- Pour water just enough to cover all the vegetables.
- Cover and simmer on low flame until vegetables turn soft and mushy.
- Cook until the vegetables become almost flavorless — this means the stock is ready and all the flavor has moved into the water.
- Strain the liquid into a bowl to get a clear vegetable stock.
- You can mash the vegetables slightly before straining for extra flavor extraction.
02
Step 2: Make the Clear Soup
Additional Ingredients
- Chopped garlic
- Mushrooms
- Bok choy
- Spring onion greens
- Salt to taste
- Optional: any vegetables of your choice
MEDHOD
- Pour the vegetable stock into a pan.
- Add chopped garlic and vegetables.
- Simmer until vegetables are cooked to your liking.
- Add spring onion greens at the end.
- Adjust salt if needed.
Serving Suggestion
Serve hot on its own or with shirataki noodles for a light, filling, high-volume meal.
Approximate Calories
- Entire Pot (without noodles)
- Approximately: 140–190 calories
-
Per Serving (3 servings)
Approximately: 60 calories -
With Shirataki Noodles
Add approximately: 15–20 calories per serving depending on quantity used.