Clear Vegetable Soup Recipe | Light Homemade Broth Soup for Comfort
A light, clear vegetable soup with a clean aromatic broth and tender-crisp vegetables. It’s soothing, flexible, and quick enough for a weeknight.
Ingredients
Ingredients
- 1 tablespoon neutral oil (avocado or grapeseed) or 1 tablespoon unsalted butter
- 1 small yellow onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1-inch piece fresh ginger, sliced into coins
- 6 cups low-sodium vegetable broth (or water plus bouillon)
- 1 bay leaf
- 4–6 whole peppercorns
- 1–2 teaspoons low-sodium soy sauce or tamari, to taste
- Fine sea salt, to taste
- 1 medium carrot, cut into thin matchsticks
- 1 small zucchini, halved lengthwise and sliced thin
- 1 cup shredded green cabbage or napa cabbage
- 1 cup mushrooms, thinly sliced (shiitake, cremini, or button)
- 1 celery stalk, thinly sliced
- 1/2 cup frozen peas or thin green beans (optional)
- 2–3 green onions, thinly sliced
- 1 tablespoon rice vinegar or lemon juice
- Fresh herbs for serving: chopped parsley, cilantro, or dill
- Freshly cracked black pepper
- Optional add-ins: cooked noodles or rice
- Optional add-ins: tofu cubes (silken or firm), gently warmed in the broth
- Optional add-ins: a drizzle of toasted sesame oil or chili crisp
Instructions
Instructions
- Set a large pot over medium heat and add the oil or butter.
- When hot, add the sliced onion and cook, stirring, until translucent but not browned, about 3 to 4 minutes.
- Add the garlic and ginger and stir until fragrant, 30 to 45 seconds, keeping the heat moderate to prevent scorching.
- Pour in the vegetable broth, then add the bay leaf and whole peppercorns and bring to a gentle simmer.
- Skim any foam that rises to keep the broth clear and partially cover the pot.
- Simmer gently for about 10 minutes to infuse the broth with the aromatics without boiling vigorously.
- Add the carrot and celery and simmer for 3 minutes.
- Add the mushrooms and cabbage and simmer for 3 to 4 minutes.
- Add the zucchini and peas (if using) and simmer for 2 to 3 minutes until the vegetables are just tender-crisp.
- Stir in the soy sauce or tamari, taste, and add salt as needed.
- Turn off the heat and stir in the rice vinegar or lemon juice for brightness.
- Remove the bay leaf and any visible ginger coins.
- Ladle the soup into bowls and top with green onions, fresh herbs, and freshly cracked black pepper.
- Drizzle with toasted sesame oil or add chili crisp if desired, and serve with optional noodles, rice, or tofu.
Notes
Simmer gently and avoid hard boiling to keep the broth clear and vegetables vibrant. Season in layers, adjusting salt at the end. For meal prep, store up to 4 days in the fridge or freeze up to 3 months; for best texture, freeze mostly the broth and add delicate vegetables after reheating. Cook noodles or rice separately to prevent clouding and over-softening.