Vegetable Soup

This Halal Chinese Vegetable Soup is a vibrant and nourishing dish, packed with a variety of fresh vegetables and aromatic spices. Perfect for a light meal or as an appetizer, it brings warmth and comfort in every bowl.

Ingredients

• Vegetable broth - 500 ml
• Carrot - 1 medium, diced
• Broccoli - 100 g, chopped into florets
• Bell pepper (red or yellow) - 1, diced
• Green beans - 100 g, trimmed and cut into 2 cm pieces
• Mushrooms (shiitake or button) - 100 g, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 tsp, minced
• Soy sauce (low sodium) - 1 tbsp
• Sesame oil - 1 tsp
• Cornstarch - 1 tsp (optional, for thickening)
• Water - 200 ml
• Salt - to taste
• Black pepper - to taste
• Chopped green onions - for garnish

Steps

1. In a large pot, heat the sesame oil over medium heat.
2. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
3. Add the diced carrots and cook for 3-4 minutes, stirring occasionally.
4. Stir in the chopped broccoli, diced bell pepper, and green beans, cooking for another 3-4 minutes.
5. Add the sliced mushrooms and continue to cook for 2 minutes.
6. Pour in the vegetable broth and water, and bring the mixture to a gentle boil.
7. Once boiling, reduce the heat and let it simmer for 10 minutes, allowing the vegetables to soften.
8. Stir in the soy sauce, and season with salt and black pepper to taste.
9. If a thicker soup is desired, mix cornstarch with a little water to create a slurry and stir it into the soup, cooking for an additional 2 minutes.
10. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 120
• Protein: 4 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.7 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in calories and fat, making it a great option for weight management.

Tags