Clear Vegetable Soup

This is my favorite soup broth made with tons of veggies! I use this broth to make wonton soup, dumpling soup or just have it as is with some bean sprouts.

Sauteed veggies simmer away in water to make it super flavorful and nutritious.

Also, the left over veggies can be used up without any wastage.

Here are the veggies to make tasty and nutritious broth.

Onions, bean sprouts, bell pepper, cabbage, carrots, spring onions, garlic, beans.

My little chopper to chop and throw the veggies in a soup pot.

Here is a picture of chopped veggies. Avoid red bell pepper if you want a clear white soup.

 Chopper at work! :)

Heat 1 tbsp oil. Saute onions and garlic. Add each chopped veggie and saute for 2-3 minutes.

Red and green bell pepper.  If you want the broth to be clear and white avoid red bell pepper.

Add bean sprouts.

Spring onions.

Carrots.

Cabbage.

Add salt and mix well.

Add 5 cups water. Cover, cook and simmer for 45 minutes.

Taste for salt!

Here is a picture of clear soup without red bell pepper simmering away :)

Strain the soup using a large strainer.

Do not discard the veggies!!

They can surely be used to make Wontons, Manchurian balls,  Crispy fried veggie balls. 

I made dumplings and dumpling soup with these veggies and will share the recipe soon :)

Simmer the broth. Add a pinch of Ajinomoto (optional)

For garnish: Bean noodles or Bean thread or Saifun (low in calories and no fat compared to regular noodles), spring onion greens, and Bean Sprouts.

Garnish with ingredients of your choice.

Enjoy Warm, Refreshing, Nutritious Veggie Soup!!