Veg Hot & Sour Soup Recipe | Veg Soup Recipe | How to make Hot & Sour Soup at Home – Step By Step with Images and Video.
Are you craving a warm, flavorful, and tangy soup that’s perfect for any season? If yes, then this Hot & Sour Veg Soup recipe is exactly what you need!
This delightful soup is packed with a mix of colorful veggies, aromatic spices, and a deliciously tangy broth, making it a perfect blend of taste and comfort. It’s not only easy to prepare but also offers a refreshing twist to your regular soup routine.
In this post, I’ll guide you through a step-by-step process to create this flavorful Hot & Sour Veg Soup that’s sure to satisfy your taste buds and leave you wanting more. Whether you’re an experienced cook or a beginner, this recipe will help you make the perfect soup every time.
So, let’s dive in and enjoy a bowl of this delightful soup that’s sure to warm you up from the inside out!
Ingredients of Veg Hot & Sour Soup Recipe
Veg Hot & Sour Soup Recipe Video
Veg Hot & Sour Soup Recipe | Veg Soup Recipe | How to make Hot & Sour Soup at Home
Materials
- Cauliflower – 1/2 Piece
- Carrot – 1
- French Beans – 5 to 6 Piece
- Broccoli – 1/2 cup
- Capsicum Red,Yellow & Green – 3 Piece
- Mushroom Chopped Green Chili – 3
- Garlic – 10 to 12
- Piece Ginger – 1 piece
- Spring Onion
- Olive Oil – 1 tsp
- Bay Leaf /Indian – 3
- Black Peppercorns – 8 to 10
- Oil – 2 tbsp
- Chopped ginger – 1 tbsp
- Chopped Garlic – 1 tbsp
- Chopped Green Chilli
- Salt as per Taste
- Black Pepper Powder – 1 tsp
- Soya Souce – 1 tsp
- Red Chilli Sauce – 1 tsp
- White Vinegar – 1 tsp
- Sugar – 2 pinch
- Corn Starch – 1 tbsp
- Water – 2 to 3 tbsp
- Spring Onion
- Chopped Coriander
Instructions
- Prepare the Veggies: Chop all the vegetables, including 1/2 piece of cauliflower, 1 carrot, French beans, 1/2 cup broccoli, three-color capsicum, mushrooms, 3 green chilies, 10-12 garlic cloves, 1 piece of ginger, and spring onion greens. Set aside.
- Make the Stock: Place a kadhai on medium heat and add 1 tsp of olive oil. Once the oil is hot, add the leftover vegetable stems and trimmings, along with some chopped garlic and ginger. Sauté for a minute.
- After sautéing, add 1.5 cups of water, 1 bay leaf, and 6-7 peppercorns. Mix well and bring it to a boil. Let it simmer for 8-10 minutes to extract all the flavors from the ingredients.
- Turn off the heat and strain the stock into a jar using a sieve. Discard the solids and keep the stock aside for later use.
- Sauté Aromatics: Heat 2 tbsp of oil in the same kadhai. Once the oil is hot, add 1 tbsp of chopped ginger, 1 tbsp of chopped garlic, and the chopped green chilies. Sauté on high flame until the mixture becomes fragrant.
- Add all the chopped vegetables (cauliflower, carrot, French beans, broccoli, capsicum, and mushrooms) to the kadhai. Stir-fry them briefly on high flame, ensuring the veggies remain slightly crunchy.
- Pour the prepared stock into the kadhai with the vegetables and mix well. Let it come to a gentle boil.
- Add salt as per taste, a pinch of pepper powder, 1 tbsp of soy sauce, 1 tsp of red chili sauce, 1 tsp of white vinegar, and 2 pinches of sugar. Stir everything thoroughly to combine.
- Gradually add the corn starch slurry (prepared by mixing 1 tbsp corn starch with 3 tbsp water) in batches, stirring constantly to avoid lumps. Cook for 2 minutes until the soup thickens slightly.
- Add some chopped spring onion greens and coriander leaves to the soup. Mix well to distribute the flavors evenly.
- Your delicious Hot & Sour Veg Soup is now ready to serve. Enjoy it hot, garnished with extra spring onion greens if desired!
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Veg Hot & Sour Soup Recipe – Step By Step
1: Prepare the Veggies: Chop all the vegetables, including 1/2 piece of cauliflower, 1 carrot, French beans, 1/2 cup broccoli, three-color capsicum, mushrooms, 3 green chilies, 10-12 garlic cloves, 1 piece of ginger, and spring onion greens. Set aside.
2: Make the Stock: Place a kadhai on medium heat and add 1 tsp of olive oil. Once the oil is hot, add the leftover vegetable stems and trimmings, along with some chopped garlic and ginger. Sauté for a minute.
3: After sautéing, add 1.5 cups of water, 1 bay leaf, and 6-7 peppercorns. Mix well and bring it to a boil. Let it simmer for 8-10 minutes to extract all the flavors from the ingredients.
4: Turn off the heat and strain the stock into a jar using a sieve. Discard the solids and keep the stock aside for later use.
5: Sauté Aromatics: Heat 2 tbsp of oil in the same kadhai. Once the oil is hot, add 1 tbsp of chopped ginger, 1 tbsp of chopped garlic, and the chopped green chilies. Sauté on high flame until the mixture becomes fragrant.
6: Add all the chopped vegetables (cauliflower, carrot, French beans, broccoli, capsicum, and mushrooms) to the kadhai. Stir-fry them briefly on high flame, ensuring the veggies remain slightly crunchy.
7: Pour the prepared stock into the kadhai with the vegetables and mix well. Let it come to a gentle boil.
8: Add salt as per taste, a pinch of pepper powder, 1 tbsp of soy sauce, 1 tsp of red chili sauce, 1 tsp of white vinegar, and 2 pinches of sugar. Stir everything thoroughly to combine.
9: Gradually add the corn starch slurry (prepared by mixing 1 tbsp corn starch with 3 tbsp water) in batches, stirring constantly to avoid lumps. Cook for 2 minutes until the soup thickens slightly.
10: Add some chopped spring onion greens and coriander leaves to the soup. Mix well to distribute the flavors evenly.
11: Your delicious Hot & Sour Veg Soup is now ready to serve. Enjoy it hot, garnished with extra spring onion greens if desired!
