Easy Homemade Vegetable Soup
A light, restaurant-style vegetable soup made with mixed veggies, mild herbs, and a thin corn flour finish. Quick, warm, and ready in about 20 minutes.
Ingredients
- ½ cup cabbage (chopped)
- ¼ onion (chopped)
- ¼ capsicum (bell pepper, chopped)
- 4 cloves garlic (chopped)
- ¼ carrot (chopped)
- ¼ cup corn
- 1 tablespoon butter
- 1½ tablespoons corn flour (corn starch)
- ½ teaspoon black pepper powder
- ¼ teaspoon mixed herbs
- 1 teaspoon vinegar
- 3 cups water (plus ½ cup for the slurry)
- Salt to taste
Instructions
- Wash and finely chop the cabbage, onion, capsicum, garlic, and carrot.
- Melt the butter in a pan.
- Add the garlic and sauté for 1 minute.
- Add all the veggies and corn, and sauté on low for 2 minutes.
- Pour in 3 cups water and bring to a boil.
- Mix 1½ tablespoons corn flour with ½ cup water until smooth.
- Once boiling, add black pepper, salt, mixed herbs, and vinegar. Stir.
- Slowly add the slurry while stirring, so no lumps form.
- Simmer on low until the soup thickens a little and veggies stay slightly crunchy.
- Cook longer for a thicker soup, then serve hot.
Notes
- Chop veggies small for quick, even cooking.
- Mix the slurry well right before adding it.
- Add the slurry slowly and keep stirring to avoid lumps.
- Soup thickens as it sits, so loosen with water when reheating.
Nutrition
Calories: 110kcal