Vegetable soup

Vegetable soup Recipe

By Veegs

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 10 minutes

Ingredients

½ tablespoon oil (or butter)

½ tablespoon garlic fine chopped or minced ½ tablespoon garlic fine chopped or minced

¼ to ½ tablespoon ginger fine chopped or minced ¼ to ½ tablespoon ginger fine chopped or minced

2 sprigs spring onions greens (or scallions)

2 sprigs spring onion whites (or scallions)

¼ cup carrots fine chopped

¼ cup peas

¼ cup sweet corn

¼ cup french beans

½ cup cabbage fine chopped

2½ cups water or vegetable stock

1 tablespoons corn flour (or 3 tbsp oats powder or 1 tbsp arrowroot powder) (optional) (refer notes)

¼ cup water (to mix with flour)

¼ teaspoon salt (adjust to taste)

½ to 1 teaspoon sugar (optional)

1 teaspoon vinegar (apple cider) or lemon juice

Spices

¼ to ½ teaspoon red chilli flakes

¼ to ½ teaspoon pepper powder (crushed pepper)

1 small bay leaf optional

Instructions

1Rinse the veggies thoroughly and chop them finely. You can also use a food processor.

2Chop or mince ginger and garlic.

3Heat oil in a pot.

4Fry garlic, ginger, bay leaf (optional) and spring onion whites for a minute.

5Then add all the other veggies and saute for 2 mins on a high flame to bring out the aroma.

6Pour water or stock and cook covered until the veggies are slightly tender.

7Meanwhile stir in the cornstarch in ¼ cup water.

8Pour the cornstarch mixture into the boiling vegetable soup.

9Cook stirring constantly until it turns slightly thick. It will thicken further upon cooling.

10Add pepper, salt & sugar. Stir and turn off the stove. Let it cool down a bit.

11Then add in vinegar and chilli flakes. Taste and add more salt if needed.

12Serve vegetable soup hot or warm with some hakka noodles or cheese toast.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.