link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: VEGETABLE LEMON GARLIC CLEAR SOUP

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Friday, March 23, 2012


This is my husband Yo’s favorite soup and he always loves to order this whenever we go to our favorite restaurants. I always wanted to make it at home as my 2 princesses are soup lovers as well. The problem was I didn’t know how to make it. So this time when I went to the restaurant I ordered for the soup and tried to savor my soup till I could recognize each and every ingredient just like how it is done in the Master Chef series. This soup is a cross between the Chinese clear vegetable soup and the lemon garlic soup. So I would like to call it the Vegetable Lemon Garlic Clear soup. It’s not thick as other soups. Its very light and refreshing. The tangy tastes of the lemon and the crunchiness of the different colors of vegetables is not only a visual treat but also a delight to the palette.

Onion – 1
Garlic – 2 cloves
Ginger - ¼  inch piece
Chilli padi- 1 small red chilli (1-2 according to taste)
Carrot – 1 thinly sliced into rectangles
Broccoli – ½ cup florets
Baby corn – 2 pieces
White Tofu (the soup tofu) – a few slices thinly sliced
Green Cabbage – a few leaves thinly sliced
Celery – ½ stick thinly sliced
Leek – 1 thinly sliced
Lemon – 1 big
Parsley – 2 tbsps chopped
Dill – 2 tbsps chopped
Coriander – 2 tbsps
Cumin powder -1/4 tsp
Pepper - 1/4 Tsp          
Soya sauce – ½ tsp
Corn Flour - 2 tsps
Any vegetable oil – 1 tsp
Salt to taste

Dice the onion. Mince the ginger very finely and crush the garlic with the back of a knife, chop the red chilli padi finely.
Chop or slice all the above mentioned vegetables and tofu as mentioned above in the ingredients.
Heat the oil in a sauce pan, add the ginger, garlic and the chopped chilli to the oil, and add some salt. Stir for a couple of minutes till you smell of the ginger and garlic in the oil. Now add the onion and sauté till its translucent. After this, add all the above mentioned vegetables and stir and let it cook for a couple of minutes. Add the soya sauce at this point. Add about 2 cups of water, let it come to a boil.
The vegetables should be half done by now, still crunchy. Mix water with the corn flour ensuring that there are no lumps. Cook for some more time. Ensure that the vegetables are half cooked and crunchy. This way they retain the color and the soup looks colorful as well. Add the cumin powder and freshly grounded black pepper. Simmer for 5 minutes and then add the Parsley, Dill & Coriander and turn off the heat.
Now, add the lemon juice check for salt and spice, if needed, you can add it at this point. The lemon in the soup is very refreshing. Since we are using vegetables with different colors, the soup looks colorful and interesting to kids. You can add a dash of pepper to taste and serve steaming hot.


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