Vegetable Clear Soup

May 29, 2016

Elina Habchi

Serves

4

Preparation Time

10

Minutes

Cook Time

25

Minutes

Course

Soups

Made with tons of vegetables, this Clear Soup is delicious yet healthy at the same time to serve as starter before your main courses and on cold nights.

Ingredients
Preparation

Ingredients

To prepare stock:
1 Medium sized onion
1 Medium sized carrot
½ Stick Celery
½ Stick Leek
5 American Garden Mushrooms
1 Tbsp. Oregano Herb or thyme
Salt-to-taste
To prepare soup:
¼ head Cabbage
5 Mushrooms
¼ head Broccoli
2 Pokchoy
Celery salt-to-taste
White pepper powder-to-taste

Instructions

1. To prepare vegetable stock, pour water in a large pot. Add onion, celery, carrot, leek and herbs. Allow to boil then simmer for 1-2 hours. Strain the stock and keep aside.
2. Pour the strained vegetable stock in another deep nonstick pan. Add chopped cabbage and quartered mushrooms. Tear pokchoy into bite-size pieces and add stock along with broccoli florets. Cook for 2-3 minutes.
3. Adjust the seasoning with salt and pepper and let the soup boil for 2-3 minutes. Pour mixture into soup bowls and serve hot.