I love creating healthy recipes with lots of veggies that need minimum prepping and can be done easily. This Vegetable Clear Soup is bursting with rich flavors that come from green onions, cauliflower, cucumber, pumpkin, carrots, and black pepper. Each spoonful of this healthy vegetable soup feels amazing with garlic bread or any crusty bread on cold winter days!
Find more healthy soup recipes from my blog: Tomato Soup Without Oil, Roasted Tomato Garlic Soup, Mushroom Soup Without Cream, Lemon Coriander Soup.
Why You’ll Love This Recipe?
Simple Ingredients. Healthy Soup. Vegan and Gluten Free. No need to use vegetable stock. Packed with Vitamin C. 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 Healthy Soups:
Tomato Ginger Garlic Soup Thai Vegetable Soup With Coconut Milk Beetroot Soup
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.
More Healthy Veg Soups:
Roasted Garlic Tomato Soup With Basil- Vegan Homemade Healthy Beet Recipes- Veg/ Vegan, Easy & Creative Mushroom Soup Without Cream {Healthy & Vegetarian} Low-Calorie Beetroot Soup {Vegetarian & Healthy} Easy Thai Vegetable Soup with Coconut Milk 15+ Healthy Low Cal Vegetarian Soups
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