Vegetable Soup (Clear Soup)

Ingredients

• Garlic

  Raw

  ½ tsp or 1g

• Cabbage

  Chinese (pe-tsai), raw

  ½ cup, shredded or 38g

• Carrots

  Raw

  ⅓ cup chopped or 43g

• Red bell pepper

  Sweet, raw

  ⁵⁄₁₆ cup, chopped or 43g

• French beans

  Mature seeds, raw

  ¼ cup or 46g

• Water

  Plain, clean water

  3 cup or 710g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Salt

  Table

  1 dash or 0.4g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Preparation
2. Finely chop a bit of garlic. Measure and set aside.
3. Also finely chop the vegetables you are going to add in the soup. I have used , cabbage, carrots, green pepper and french beans. You can add around 1.5 cups of finely chopped veggies of your choice.
4. Saute
5. In a pan or pot, take 1 tablespoon oil. Add 1/2 teaspoon finely chopped garlic
6. Saute for a few seconds until the raw aroma of ginger goes away. Do not brown them.
7. Then add the chopped spring onions or onions. Saute until translucent stirring often. You can also add 1/2 teaspoon chopped celery at this step.
8. Sauteing veggies
9. Now add finely chopped cabbage, carrots, pepper and french beans.
10. Saute for 1 to 2 minutes on low to medium heat.
11. Simmering soup
12. Add 3 cups water. Season with ground black pepper powder, salt
13. Mix well. Cover the pan and simmer the clear soup on a low to medium heat until the veggies are tender.
14. Strain, use ladel to serve
15. Storage and Leftovers
16. Store the soup in the refrigerator for 3 to 4 days or freeze for a month without adding the garnish of spring onions.
17. Reheat in a saucepan until hot and while serving garnish with fresh herbs or scallion greens.

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