Winter Special Veg Soup Recipe (Sweet and Tangy)

Winter Special Veg Soup Recipe (Sweet and Tangy)

Music: Lovely Piano Song
Musician: Rafael Krux
URL: https://freepd.com/
License: https://creativecommons.org/publicdom...

Ingredients

Butter – 1 tbsp

Ginger (finely chopped) – 1 tsp

Garlic (finely chopped) – 1 tsp

Sweet corn – 2 tbsp

Spring onion – 2 tbsp (white & green separated)

Cabbage (finely chopped) – ¼ cup

Capsicum (finely chopped) – ¼ cup

Beans (finely chopped) – ¼ cup

Carrot (finely chopped) – ¼ cup

Water – 3 cups

Corn starch – 1 tbsp

Water (for slurry) – 2 tbsp

Salt – to taste

Black pepper – ½ tsp (or to taste)

Apple cider vinegar – 1 to 1½ tsp

Sugar – ½ tsp (optional, balance taste)

Coriander leaves – 1 tbsp (finely chopped)

Method

Heat butter in a pan on medium flame.

Add ginger and garlic, sauté for 30–40 seconds till fragrant (do not brown).

Add spring onion whites and all chopped vegetables. Stir-fry on high flame for 2–3 minutes (keep vegetables slightly crunchy).

Add water and salt, bring to a boil. Simmer for 5–7 minutes.

Mix corn starch with water to make a smooth slurry.

Slowly add the slurry to the soup, stirring continuously. Cook for 1–2 minutes until lightly thickened.

Add black pepper, sugar, and apple cider vinegar. Mix well and switch off the flame.

Garnish with spring onion greens and coriander leaves. Serve hot.

Taste Tips

Increase apple cider vinegar slightly for more tang.

Skip sugar if you prefer a fully savory soup.

For extra aroma, add a pinch of white pepper if available.

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