Veg Sweet and Sour Soup

Sarika Chauhan's picture

Aug. 02, 2013

An Indo Chinese inspired soup, often served in winters. Vegetables simmered in veg stock and ginger and garlic gives an aromatic flavor to the soup.


Water 4 Cup (64 tbs)
Veg stock cube 1
Garlic 4 Clove (20 gm) , finely chopped
Ginger 10 Gram , julienned
Green chilies 2 , slitted
Mushrooms 1/2 Cup (8 tbs) , sliced
Baby corn 5 , cut diagonally
Sugar 2 Tablespoon
Tomato ketchup 1 Tablespoon
Lemon juice 1 Teaspoon



1. In a large pot, boil the water and add in the veg stock cube, garlic and ginger. Cover and simmer for 15 minutes.

2. When the aroma starts getting released, discard the garlic and ginger.

3. Add in the chillies, mushrooms, baby corn, sugar and tomato ketchup and simmer for another 15 minutes in the covered pan.


4. Season the soup with lemon juice and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 63Calories from Fat 5

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 128 mg5.33%

Total Carbohydrates 13 g4.3%

Dietary Fiber 1 g4%

Sugars 8 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet