Sneha's Recipe: Chilly Vinegar

This simple and easy vegetable chilli garlic soup and it tastes incredible yum! It's soothing on cold winter evening or a rainy day.

Serves 3

Ingredients

1 Teaspoon Sesame Oil
3 - 4 Cups Vegetable Stock
1 Tablespoon Red Chilli Garlic Sauce1 Tablespoon Soy Sauce
1 Teaspoon Chilli Vinegar½ Teaspoon White pepper
A Pinch of Sugar

Salt to taste
1 Teaspoon Hot & Sour Sauce½ Cup Sliced Carrots

½ Cup Red, Green, Yellow Bell Peppers - diced
3 Cloves Garlic - minced½ Teaspoon Minced Ginger
2 Scallions - finely chopped with greens and separated

2 Tablespoons Cornflour mixed with 1/3 Cup Water
1 Small Tomato - de seeded and diced
4 Basil leaves - torn

MethodHeat a teaspoon of sesame oil in a wok. Fry the garlic until it starts to leave an aroma but before it burns. Add the onion and fry for another minute. Pour the stock, sauces and pepper and bring to a boil.

Add the vegetables and salt and boil for 2 minutes or longer until the vegetables have cooked but still crisp. Now add the cornflour paste and allow it to thicken. When thickened then add the scallions, tomato, basil and the chilli vinegar to the soup, just take a boil. Take off flame.

Serve the soup with a drizzle of chilli oil and enjoy it piping hot.

Labels : Soup, Soup Swappers, Chilly Vinegar, Vegetarian, Bok Choy, Healthy

Chili Soups For this month's Soup Saturday Event. Host is Karen
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Crock Pot Vegetarian Chili from Home Sweet Homestead
Slow Cooker Black Bean Chili from Karen's Kitchen Stories
Summer Veggie Chili from A Day in the Life on the Farm
Tomato-Free Ground Chicken and Red Lentil Chili from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Vegetable Chilli Garlic Soup from Sneha's Recipe

This is clear soup, it's vegan and gluten free too. For this soup, have used all quick cooking vegetables. These are chopped in the size that would help in cooking fast. The order of adding vegetables is also such, that the ones that take a little longer time, are added in first.

Serves 3 to 4
Ingredients

1 Tablespoon Each Red, Green, Yellow Bell Peppers
2 Tablespoons Finely Chopped Cauliflower

2 Tablespoons Boiled Sweet Corn

2 Tablespoons Finely Chopped Carrot

1 Spring Onion - finely chopped

1 Small Onion - finely chopped

1/2 Cup Cabbage - finely chopped

1 Teaspoon Grated Ginger

1 Scallion / Spring Onion - finely chopped

2 Tablespoons Olive oil

1 Tablespoon Coriander Leaves - finely chopped

1500 Ml Water

2-3 Tablespoon Apple Cider Vinegar

1 Tablespoon Soy sauce

For Serving As per Taste

Chilly Vinegar

Black Pepper powder

Salt to taste

Tomato Ketchup

Method

In a large sauce pan heat the oil, add onion sauté on high for a minute, add grated ginger, when the ginger is fragrant then add carrots. Sauté on medium high for a minute, add cauliflower, reduce the flame to sim, add little salt, just enough for these vegetables, cover and cook for about 2 minutes, as carrots and cauliflower need a little extra time to cook.

Now add cabbage, spring onion, sweet corn , coloured bell peppers, apple cider vinegar, soy sauce and water. Just bring it to rolling boil switch off the flame, that 's done. Want to retain the color and the crunch of the vegetables hence one rolling boil, is all I give.

Serve this in soup bowls, garnished with coriander leaves. Let each one add the seasoning to their choice and according to taste.

Eat and drink this soup hot with a spoon, so that you enjoy the flavours and crunch of the veggies.

Labels : Soup, Mixed Vegetable, Vegetarian, Vegan, Gluten free, Healthy, Appetizer, Soup Swappers, Chilly Vinegar, Soy Sauce, Apple Cider Vinegar