Eight Treasure Soup
Hearty, comforting, loaded with veggies, and insanely easy to make, this Eight Treasure Soup recipe is the perfect low-effort, healthy dish to add to your meal rotation.
Servings: 4 portions
Ingredients
- ¼ cup finely chopped carrots 35 gms
- ¼ cup finely chopped beans 30 gms
- ¼ cup tiny florets of cauliflower 25 gms
- 1 ½ cups water
- 1 tablespoon cooking oil
- 1 tablespoon finely chopped ginger
- 1 tablespoon finely chopped garlic
- 1 green chilli finely chopped (optional)
- ¼ cup finely chopped cabbage 25 gms
- ¼ cup finely chopped bok choy 20 gms
- ½ cup finely chopped zucchini 60 gms
- ½ cup finely sliced mushrooms 60 gms
- ¼ cup cream of corn 25 gms
- 1 tablespoon cornflour mixed in ½ cup water to make a slurry
- 1 ½ cups veg stock or water
- ¼ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon crushed pepper
Instructions
Blanching veggies
- Boil 1 ½ cups of water in a pot, add carrots and cook on medium heat for a minute, add beans and cook for another minute, add cauliflower & cook for 30 seconds. Take off the heat and drain immediately. Discard the water and set aside the veggies.¼ cup finely chopped carrots, ¼ cup finely chopped beans, 1 ½ cups water, ¼ cup tiny florets of cauliflower
Making 8 treasure soup
- Heat oil in a wok or pan, add ginger, garlic, green chilli and saute on high for a minute till they turn light golden.1 tablespoon cooking oil, 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic, 1 green chilli
- Add cabbage, bok choy, zucchini, mushrooms and saute for a minute till they cook about 70% and stay crunchy. Let them not get overcooked.¼ cup finely chopped cabbage, ¼ cup finely chopped bok choy, ½ cup finely chopped zucchini, ½ cup finely sliced mushrooms
- Add blanched veggies, cream of corn and saute for a few seconds.¼ cup cream of corn
- Add vegetable stock, salt, sugar, pepper and bring to a boil on high heat.1 ½ cups veg stock or water, ¼ teaspoon salt, ½ teaspoon sugar, ¼ teaspoon crushed pepper
- Add cornflour slurry while stirring continuously and once it boils, cook for 2 minutes on low heat for the soup to thicken and serve.1 tablespoon cornflour mixed in ½ cup water to make a slurry
Video
Nutrition
Calories: 76kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 554mg | Potassium: 197mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1828IU | Vitamin C: 14mg | Calcium: 26mg | Iron: 0.4mg