How to Make Cauliflower, Spinach, and Green Pea Clear Soup
Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Cauliflower, Spinach, and Green Pea Clear Soup
A Delightful, Nutrient-Dense Winter Soup
This cauliflower, spinach, and green pea clear soup will warm you up in the wintertime. With a thin consistency punctuated by crunchy vegetables, the soup is both nourishing and soothing.
Making this soup is quick and easy. Let me now share with you the recipe.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
15 min | 12 min | 27 min | 4 servings |
Ingredients
- 1/2 cup cauliflower, chopped
- 1/2 cup cabbage, chopped
- 1/2 cup spinach, chopped
- 1/2 cup fresh green pea
- 1/2 cup carrot, chopped
- 2 tablespoons onions, chopped
- 1 tablespoon ginger-garlic paste
- 1 tablespoon fresh coriander leaves, chopped
- 1 teaspoon pepper powder
- 1/4 teaspoon salt, or to taste
- 1 teaspoon oil or butter
- 2 teaspoons soy sauce
- 2 tablespoons corn flour
- 5 cups vegetable stock, or water
Instructions
- Mix the cornflour in a 1/4 cup of water. Add soy sauce. Mix well and set aside.
- Heat the oil or butter in a deep-bottomed pan. Add chopped onion and ginger-garlic paste.
- Saute until the onion becomes pinkish and you get a nice aroma of the roasted garlic.
- Add all the chopped vegetables. Throw in some salt. Saute the mixture on high heat for 3 minutes.
- Add pepper powder. Continue sauteing for 1 minute.
- Add vegetable stock or water. Boil the mixture for 3 minutes. Pour the cornflour-soy sauce mixture after stirring it.
- Simmer and boil for 4 minutes. Check for taste. Add salt if needed. Turn off the heat. Throw in the chopped coriander leaves. Mix well.
- Serve the soup with soy sauce, vinegar, and chilies on the side. Enjoy the taste!
Picture Tutorial
Prepare all of the ingredients.
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Step one: Heat butter or oil in a deep-bottomed pan. Add chopped onions and ginger-garlic paste. Saute until you get a nice aroma of the roasted spices.
Add the chopped vegetables. Add some salt. Mix well.
Cook over high-heat for 3 minutes while stirring continuously.
Step two: Add pepper powder. Saute the mixture for 1 minute.
Step three: Add vegetable stock or water. Boil the mixture for 3 minutes.
Step four: Add the cornflour-soy sauce mixture.
Reduce the heat and cook for 4 more minutes. Check for taste. Add salt if needed. Add chopped coriander leaves. Turn off the heat. Mix well.
Serve hot with soy sauce and vinegar with chilies on the side. Enjoy!
