Chinese Veg Soup

Tarla.Dalal's picture

Oct. 12, 2016

Who does not like a hot bowl of clear soup, with crunchy vegetable tidbits that tease your palate? Well, if you are a clear soup fan, you are sure to love this Oriental version, which is perked up with green chillies, soy sauce and vinegar. Thickened with corn flour, the Chinese Veg Soup also has a very luscious mouth-feel, which is quite comforting. The peppy flavour is a delight to the palate, while the abundance of veggies gives you a sense of well-being and a variety of textures. Enjoy the Chinese Veg Soup hot and fresh, with all-time favourite Chinese starters like Chilli Potatoes, and team it up with a main course like Broccoli and Capsicum Hakka Noodles to match the mood.


Oil 2 Tablespoon
Finely chopped green chillies 1 Teaspoon
Carrot 1/2 Cup (8 tbs) (finely chopped)
Cabbage 1 Cup (16 tbs) (finely chopped)
Spring onion 1/2 Cup (8 tbs) (finely chopped greens and whites)
Celery 1/4 Cup (4 tbs)
Cauliflower 1/2 Cup (8 tbs) (finely chopped)
Cornflour 2 Tablespoon
Soy sauce 1 Teaspoon
Rice vinegar 1/2 Teaspoon
Salt To Taste



1. Combine the cornflour and 4 cups of water in a deep bowl, mix well and keep aside.

2. Heat the oil in a deep non-stick pan, add the green chillies and sauté on a high flame for a few seconds.

3. Add all the vegetables and sauté on a high flame for 3 minutes.

4. Add the water, cornflour solution, soy sauce, vinegar and salt, mix well and cook on a high flame for 5 minutes, while stirring occasionally.


5. Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 9 Minutes
Ready In: 9 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 92Calories from Fat 54

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat %

Trans Fat 0 g


Sodium 155 mg6.46%

Total Carbohydrates 9 g3%

Dietary Fiber 1 g4%

Sugars 1 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet