This Clear Vegetable Soup is packed with the natural flavors of fresh vegetables simmered over the stove-top. Made with an easy recipe, this is a perfect choice for a light and nutritious meal.
I love creating easy recipes with lots of veggies that need minimum prepping and can be curated quickly. This Vegetable Clear Soup is bursting with rich flavors from green onions, cauliflower, cucumber, pumpkin, carrots, and black pepper. Each spoonful of this clear vegetable soup feels amazing with garlic bread, or any crusty bread on cold winter days!
It is an absolute favorite of my family and on cold nights, we have it as a light meal, and trust me going to be a hit in your family too!
Find more easy vegetarian/vegan soup recipes from my blog: Hot and Sour Soup, Spinach Vegan Soup, Tomato Soup Without Oil, Roasted Tomato Garlic Soup, Mushroom Soup Without Cream, Lemon Coriander Soup.
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Why You'll Love This Recipe?
- Simple Ingredients.
- Healthy Soup.
- Vegan and Gluten Free.
- No need to use vegetable stock.
- Best way to use leftover veggies lying in the refrigerator.
- Great Way to have low-calorie meals! (just 43 calories per serving!!)
- Scalable Recipe
- Kids Friendly.
- Make Ahead Recipe.
- The Best Vegetable Clear Soup Recipe Ever!
Ingredients
See the recipe card for full information on ingredients and quantities.
- Carrot: I have used red carrots for the winter season. Feel free to use any locally available carrots-red or orange. You may add zucchini, french beans, red cabbage, or any other choice of vegetables.
- Cucumber: I love the addition of mild English Cucumbers. Can use zucchini, green beans, or celery.
- Onion: I have added spring green onions. They add color and texture to this clear veg soup. You may swap it with leeks, red or white onions.
- Ginger and Garlic: Fresh garlic cloves and fresh ginger add depth. You may use garlic powder but I highly recommend using fresh garlic and ginger.
- Pumpkin: I have used green pumpkin. You may use orange pumpkin, butternut squash, and potato as well. It adds sweetness and balances the overall flavor.
- Cauliflower: Adds texture and bulk; can be substituted with broccoli florets, or potatoes.
- Olive Oil: Olive oil is very light for this hearty soup and I love its aroma. You may also use sesame oil or any vegetable oil of your choice.
- Salt: Normal salt works well.
- Black Pepper: Black pepper powder adds color and a spicy kick to this mild-flavored soup. Feel free to add green chilies for extra heat.
- Lemon Juice: Freshly squeezed lemon juice adds perfect tangy flavor.
- Fresh Herbs (Optional but recommended)- Top the soup with fresh cilantro or coriander leaves. You may use dried oregano. thyme or rosemary too.
How to Make Clear Vegetable Soup
Step 1. Prep Vegetables
Gather all the ingredients. Chop the spring onions, carrots, cucumber, cauliflower, pumpkin, and any other vegetable of your choice into small chunks. I have grated fresh garlic cloves and chopped the ginger root.
Step 2. Saute The Veggies in a large Pot
In a large pot, heat olive oil over medium heat. Add garlic and garlic, and sauté until softened and fragrant. Add all the chopped vegetables along with salt and black pepper. Add enough water (I added about 6 cups of water) to soak the veggies 1 inch deep and cover with a lid. Cook on slow flame for about 10 minutes. Keep sauteing in between. If you add salt and pepper at this stage, the veggies will cook faster.
Add lemon juice and mix well.
Step 3. Serve It.
Garnish with green onions and cilantro and serve this delicious clear soup with rice or boiled noodles!
Variations
- Creamy Vegetable Soup: Blend the cooked vegetables with some vegetable broth or milk for a creamy texture. This recipe doesn't use vegetable broth. Feel free to swap water with it.
- Japanese Clear Soup- Add soy sauce and shiitake mushrooms.
- Lentil Soup: Add cooked lentils or beans for protein and fiber.
- Add Noodles for a hearty meal.
More Quick Vegetarian Soups:
What To Team This Soup With?
Enjoy this healthy clear soup with wheat focaccia bread, air fryer cucumber chips, cilantro lime brown rice, beet feta cheese salad, creamy cucumber salad, and vegan spinach pasta.
Expert Tips
- Chop vegetables uniformly to ensure even cooking.
- While this recipe doesn't use any vegetable stock if you wish to add veggie stock, you may refer to my recipe for Lemon Coriander Soup (It shows how to make fresh veg stock from scratch).
- For a thicker soup, blend the vegetables and sieve to use thick veggie stock.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup is freezer friendly and can be stored for about 1 week.
Recipe FAQs
To thicken clear vegetable soup, you can use a cornstarch slurry or puree a portion of the vegetables and stir it back into the soup. You may also make a roux of oil and flour to thicken the soup. To know more about roux, find Mushroom soup without cream
Chinese clear soup typically consists of a clear broth made from simmering ingredients like chicken or pork with aromatics, along with vegetables such as bok choy and mushrooms, seasoned with soy sauce and garnished with green onions or cilantro.
Clear soup is typically made with a transparent broth, often crafted from simmering meat, poultry, or seafood with aromatics like onions, garlic, and herbs, resulting in a flavorful yet translucent liquid.
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- Roasted Garlic Tomato Soup
- Easy Beet Recipes- Vegetarian
- Mushroom Soup Without Cream
- Beetroot Tomato Soup
- Easy Thai Vegetable Soup with Coconut Milk
- 20+ Soup Recipes- Vegetarian
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Clear Vegetable Soup Recipe
Equipment
- 1 saucepan heavy bottomed
- 1 Chopping board
Ingredients
- 1 medium carrot yields 1 cup chopped carrot
- 1 medium cucumber yields ½ cup chopped cucumber
- 1 cup cauliflower florets
- 2 large green onions take a few green tips for garnishing
- 1 cup pumpkin
- 2 cloves fresh garlic grated
- ½ inch fresh ginger root sliced
- 1 teaspoon olive oil
- 3 teaspoon freshly squeezed lemon juice
- Salt and Black Pepper as per taste
- a small twig of cilantro garnishing
- 6 cups Water
Instructions
- Gather all the ingredients. Chop the spring onions, carrots, cucumber, cauliflower, pumpkin, and any other vegetable of your choice into small chunks and wash them carefully. I have grated fresh garlic cloves and chopped the ginger root.
- In a large pot, heat olive oil over medium heat. Add garlic and garlic, and sauté until softened and fragrant. Add all the chopped vegetables. Add enough water (I added about 6 cups of water) to soak the veggies 1 inch deep and cover with a lid. Cook on slow flame for about 10 minutes. Keep sauteing in between. If you add salt and pepper at this stage, the veggies will cook faster.
- Garnish with green onions and cilantro and serve this delicious clear soup with rice or boiled noodles!
Notes
- Chop vegetables uniformly to ensure even cooking.
- While this recipe doesn't use any vegetable stock if you wish to add veggie stock, you may refer to my recipe for Lemon Coriander Soup (It shows how to make fresh veg stock from scratch).
- For a thicker soup, blend the vegetables and sieve to use thick veggie stock.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup is freezer friendly and can be stored for about 1 week.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 43 |
| % Daily Value* | |
| Total Fat 1.3g | 2% |
| Saturated Fat 0.2g | 1% |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Total Carbohydrate 7.7g | 3% |
| Dietary Fiber 2.4g | 9% |
| Total Sugars 2.9g | |
| Protein 1.5g | |
| Vitamin D 0mcg | 0% |
| Calcium 44mg | 3% |
| Iron 1mg | 6% |
| Potassium 265mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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