Description
A warm and comforting Asian vegetable soup that is easy to make and full of flavor.
Ingredients
Scale
- 4 cups vegetable broth
- 1 cup sliced carrots
- 1 cup sliced bell peppers
- 1 cup chopped broccoli
- 1 cup snap peas
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt to taste
- Black pepper to taste
- Green onions for garnish
Instructions
- In a large pot, heat sesame oil over medium heat.
- Add garlic and ginger, sauté for 1-2 minutes until fragrant.
- Pour in vegetable broth and bring to a boil.
- Add carrots and bell peppers, cook for 5 minutes.
- Add broccoli, snap peas, and mushrooms, cook for another 5 minutes.
- Stir in soy sauce, salt, and pepper to taste.
- Remove from heat and let cool slightly before serving.
- Garnish with green onions before serving.
Notes
- You can substitute any vegetables you like or have on hand.
- Use low-sodium broth for a healthier option.
- Add tofu for extra protein if desired.
- This soup can be stored in the fridge for up to 3 days.
- Reheat gently on the stove before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Asian vegetable soup, healthy soup, comfort food