Veg Hot and Sour Soup is a delightful combination of heat and tanginess, making it incredibly delicious. Packed with a variety of vegetables, it can easily be considered a vegetable soup. This popular Indo-Chinese dish is well-loved in India. The soup is completely vegetarian, free from onion and garlic, and is also vegan. Best of all, it’s quick and easy to prepare, with the recipe coming together in just 20 minutes.
ABOUT VEG HOT AND SOUR SOUP
Veg Hot and Sour Soup is one of my all-time favorite soups. As a fan of Indo-Chinese cuisine, I love that this version tastes just like what you’d find in a restaurant. There’s something so comforting about enjoying a hot and sour soup on a chilly winter day or a cold evening.
One of the things I appreciate most about this soup is that it’s a fantastic way to pack a lot of vegetables into one bowl, making it both hearty and flavorful. It’s essentially a vibrant medley of veggies, bursting with taste.
The recipe is simple and comes together quickly. The main task is chopping the vegetables, and we can consider it a one-pot soup recipe.
Making Veg Hot and Sour Soup at home is incredibly easy. It’s restaurant-quality but still healthy, loaded with nutritious veggies. On those winter days, it’s the perfect dish to curl up with, and best of all, it takes just 20 minutes to prepare—how great is that? 😊
WHY YOU WILL LOVE THIS SOUP
- Hot, Sour, Flavorful, and Delicious
- Appetizing and Inviting
- Packed with Veggies
- Perfect for Cozy Winter Days
- Homemade Yet Restaurant-Style
- Vegetarian, Vegan, No Onion, No Garlic, Jain-Friendly
INGREDIENTS
For 1 Serving:
- 2 teaspoons oil
- 1 tablespoon finely chopped ginger
- 1 green chili, finely chopped
- 1 large stalk of celery, finely chopped
- 1 large carrot, peeled and finely chopped
- 10 French beans, finely chopped
- ¼ cup finely chopped cabbage
- ½ green pepper, finely chopped
- 5 cups of water
- 2 tablespoons finely chopped coriander stems
- Salt, to taste
- 1 tablespoon red chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar or tomato ketchup
- 1 teaspoon lime juice or ½ teaspoon vinegar
- 1 teaspoon ground black pepper
- 3 tablespoons cornstarch mixed with ¼ cup water
- Finely chopped coriander leaves for garnish
INSTRUCTIONS
- In a small bowl, mix the cornstarch and water until smooth. Set aside.
- Heat the oil in a wok over medium heat. Add the chopped ginger and sauté until lightly golden. Then, add all the chopped vegetables and green chili. Stir-fry for 2-3 minutes, ensuring you keep the vegetables moving.
- Pour in the water, add the chopped coriander stems, and season with salt. Bring the mixture to a boil and let it cook for 4-5 minutes.
- Stir in the red chili sauce, soy sauce, and sugar, mixing well to combine.
- Gradually add the cornstarch mixture, stirring immediately to prevent lumps from forming. Continue cooking until the soup thickens slightly.
- Add ground black pepper and your choice of vinegar or lime juice. Mix well.
- Garnish the soup with chopped coriander leaves and serve hot. Enjoy your delicious hot and sour soup!
