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Clear Vegetable Soup

Serves: 6 Prep. time: 15 minutes Category: Chinese Cuisine
1 carrot
1teacupcabbage leaves
3  lettuce leaves
3 spring onions with leaves
50 gramscauliflower sliced
2tablespoonsrefined oil
a pinch baking powder
a pinch citric acid
2teaspoonssoya sauce
  salt to taste
1. Slice the carrot thinly.
2. Tear the cabbage and lettuce leaves.
3. Chop the spring onions and the leaves.
4. Cut the celery into about 12 mm. pieces.
5. Heat the oil thoroughly. Add the vegetables, baking powder and citric acid and cook on a high flame for 3 to 4 minutes.
6. Add 5 teacups of boiling water, the soya sauce and salt and boil for 3 to 4 minutes.
7. Serve hot with chillies in vinegar and chilli sauce.

This soup uses the stir frying technique - an Oriental method of cooking using small quantities of oil. This results in minimum loss of nutrients and minimum absorption of fat, making it a very useful nutrient saving cooking technique.

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