Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
I had some homemade Szechwan sauce left over, and I thought making a hot veggie soup would be perfect for this monsoon weather. I never thought a soup like this could be so easy—it only took about 15-20 minutes to make.
It's hot, spicy, and delicious. I share the recipe below.
|Prep time||Cook time||Ready in||Yields|
- 1 tsp Szechwan sauce, homemade or store-bought
- 1/4 cup onion, diced
- 1/4 cup carrot, diced
- 1/8 cup baby corn, diced
- 1/8 cup French beans, cut in 1/2 inch pieces
- 1/4 cup pepper, cut in 1/2 inch pieces
- 1 tablespoon fresh peas or frozen
- 1 teaspoon butter, + more for garnish
- 1/8 teaspoon soy sauce
- 2 tablespoons tomato, chopped
- 1/2 teaspoon salt, or to taste
- 1 teaspoon cornstarch, dissolved in 1/2 cup cold water
- Wash and chop the vegetables.
- Heat butter in a deep-bottomed pan. Add onion as soon as the butter melts.
- Saute for 30 seconds, then add all the other veggies (except the tomato). Stir-fry over a medium-high flame until they become tender but still firm. Add sallt, throw in the chopped tomato, and continue cooking for a minute over a high flame. Add Szechwan sauce and mix well.
- Add 2-3 glasses of water, and bring to a boil for 1/2 minute.
- Slowly pour the cornstarch-water mix into the boiling pot, stirring constantly. Then add the soy sauce and boil for 1/2 minute. Taste and adjust seasonings accordingly.
- Your Szechwan soup with stir-fried vegetables is ready to serve. Serve hot, in bowls, adding some butter on top. Enjoy!