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Recipe: Vegetable Clear Soup

During winter, there cannot be a meal more comforting than a warm bowl of soup. Vegetable clear soup is very easy to make, light on tummy, easy to digest and full of nutrients. Most importantly it can be served to toddlers as well (ensure the vegetables are mashed properly). You really don't have to wait for winters to enjoy it. You can relish it all through the year.  

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  • Carrot - 1/2 cup (chopped) 
  • Beans - 1/2 cup (chopped) 
  • Broccoli stalk - 1/2 cup (chopped)
  • Cabbage - 1/2 cup (chopped)
  • Celery stalk - 1 (chopped)
  • Chili - 1
  • Garlic - 1 tbsp (chopped)
  • Onion - 2 tbsp (chopped)
  • Olive Oil/ Butter - 1 tbsp
  • Pepper - 1/4 tsp
  • Salt - per taste
  • Water - 6 cups


  • Add 1 tbsp olive oil or butter in a heavy bottomed vessel 
  • Once the oil turns hot, add chili and garlic and sauté for 30 seconds
  • Add onion and celery and sauté for another 30 seconds 
  • Now add all the chopped vegetables, pepper, salt and water and mix well
  • Cook on low-medium flame for 30 minutes
  • Serve when hot, sprinkle some mixed herbs or powered nigella seeds (kalonji) for additional flavor and enjoy it with garlic bread on the side
  • If you are using an instant pot, sauté all the ingredients as mentioned above on sauté mode. Then choose soup mode and cook for 15 mins. The entire cooking will take around 40 minutes including sauteing, pressure build up, cooking and natural pressure release. In case of no soup mode, choose pressure cook (low) for 20 mins. 
       Check out the video recipe below:

  • You can use any vegetable of your choice. Same goes for the quantity of water, chili and pepper; adjust add +/- to suit your taste buds. 
  • If you plan to add tofu, capsicum or spinach, add it after switching off the flame, leave it for 5 minutes and serve, as they don't take much time to get cooked.


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