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Photo of Veg. Sweet 'n' Sour Soup by Jyoti Bhalla Ahuja at BetterButter
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Veg. Sweet 'n' Sour Soup

Jan-15-2016
Jyoti Bhalla Ahuja
20 minutes
Prep Time
20 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Veg. Sweet 'n' Sour Soup RECIPE

An Indo-Chinese soup, loaded with the goodness of all the healthy winter veggies. All the flavours -sweet, spicy and sour- mingle in this hearty bowl of yumminess and goodness.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Chinese
  • Stir fry
  • Sauteeing
  • Soups
  • Healthy

Ingredients Serving: 6

  1. olive oil - 2 tsp
  2. Ginger-garlic-green chilli paste - 1.5 tsp
  3. Spring Onions, chopped - 1 medium sized (keep the chopped green stalk aside for garnishing)
  4. Button mushrooms, chopped - 6
  5. Green Cabbage, shredded - 1/2 cup
  6. Broccoli, chopped into small florets - 5 florets
  7. Cauliflower, chopped into small florets - 5 florets
  8. French beans, chopped - 3 pieces
  9. Carrot, diced finely - 1
  10. Green capsicum, diced - a quarter of a capsicum
  11. Red capsicum, diced - a quarter of a capsicum
  12. Yellow capsicum, diced - a quarter of a capsicum
  13. Baby corn, diced - 4 pieces
  14. corn kernels - a handful
  15. Dark Soy sauce - 2 tbsp
  16. vinegar - 1 tbsp
  17. Red chilli sauce - 2 tsp
  18. Green chilli sauce - 1 tsp
  19. honey - 2 tsp
  20. Salt and pepper to taste
  21. Water/Veg Stock to get desired consistency
  22. cornflour - 1.5 tbsp, mixed with 4 tbsp water to form a slurry paste

Instructions

  1. Heat olive oil in a pan. Add ginger-garlic-chilli paste and sauté on high heat for a minute.
  2. Add chopped onions and sauté on high heat for a minute till onion starts to just change its colour.
  3. Add mushrooms, broccoli, beans and cauliflower and sauté on high heat till water evaporates from the mushrooms.
  4. Add all the other veggies and sauté for a minute on high heat. We don't have to overcook the veggies. We have to retain the crunch of the veggies.
  5. Add all the sauces, vinegar and honey to the veggies and mix. Add water and mix well.
  6. Once the soup starts to boil, add the cornflour slurry and keep on stirring to avoid formation of lumps and cook for about 2-3 minutes till the soup starts to thicken.
  7. Do the taste test and add the seasoning of salt and pepper to taste. Switch off the flame.
  8. While serving, bring the soup to a boil. Serve it hot garnished with the chopped greens of spring onions and fried noodles, if you want.

Reviews (3)  

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Santa Roy Chowdhury
Aug-02-2016
Santa Roy Chowdhury   Aug-02-2016

Jyoti Bhalla Ahuja
Feb-05-2016
Jyoti Bhalla Ahuja   Feb-05-2016

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