I love soups.. They are so easy to make, incredibly comforting and extremely appetising. Perfect for a rainy day! I recommend this soup over all other soups.. skip over the boring old man chow and take your soup experience to a more simple yet sophisticated level. Loaded with the goodness of assorted vegetables and a flavorsome pumpkin broth that is packed with the goodness of essential nutrients and minerals, my exotic vegetable soup leaves no stone unturned. I love to accompany it with a simple lettuce-tomato salad as nothing pleases me more than it’s simplicity! It would be great when paired with my raw papaya and carrot salad too as the pungent and acidic salad would go hand in hand with this comforting soup. Moreover, this soup is a great way to get kids to gobble down the tender and healthy vegetables as they slurp down the flavorsome soup. Enough said now.. let’s get moving on to the recipe.
- Preparation time: 5 minutes
- Cooking time (includes preparation of stock): 15 minutes
- Total time: 20 minutes
- 4 cheeks of bell pepper
- 2 tbsp of chopped celery
- 6-7 medium sized mushrooms
- 3/4 cup of diced baby corn
- 1/2 tsp of soy sauce
- 1/4 tsp vinegar
- 1/2 tsp tabasco
- ginger, garlic, chilli paste- 1 tbsp total
- lemon juice- 1 tsp
- 1 tbsp cornflour mixed in 1 tbsp water
- 3-4 cups of vegetable stock (I used pumpkin broth as I had it left over from the pumpkin fritters that I made)
- for the vegetable stock: 1 bay leaf, 4 cups water, 2 cloves, 1 bruised celery stock, broccoli stem, 2 crushed garlic cloves, 1/2 inch crushed ginger.
- salt, pepper, to taste
- There’s no right way to do this. All you have to do is make the vegetable stock with the mentioned ingredients by cooking it for 6-7 minutes and then passing the stock through a sieve. The remainder(flavoured water) is your stock which you must season with salt, pepper and save for the soup. Do not discard anything except for the broccoli, bay leaf stock as the rest can be used in other dishes.
- Then prepare your vegetables by dicing them into equal sized pieces.
- Next, light up a large pot and heat up 1 tbsp of oil. Add the ginger, garlic, chilli paste and cook until they give out a lovely aroma. Then throw in the diced veggies and cook for about 2-3 minutes on medium flame. Add the prepared vegetable stock and all the flavourings. Stir well. In a separate bowl, mix the cornflour and water to prepare a paste. Pour the mixture into the soup and mix well. The soup will start to thicken slightly as it simmers away on medium-low flame. The soup should be ready in about 8 minutes.
- Transfer the soup in two separate bowls and garnish with spring onion/coriander/fresh chives. I like to give a light sprinkling of coarsely crushed black pepper too.
Make this fun-filled and quick recipe and do not forget to let me know how it turns out to be by commenting on the recipe! If you enjoyed my recipe, share it and hit the thumbs up (like) button and do not forget to follow my blog!
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