Jul 14 2026
Restaurants›Anjappar Chettinad Indian Restaurant›Veg Clear Soup Recipe

Veg Clear Soup Recipe

Inspired by Anjappar Chettinad Indian Restaurant
Time50m
Serves4

Vegetable stock, vinegar, and peppercorn

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Ingredients

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Vegetable Stock Base

Soup Vegetables & Finish

Method

Vegetable Stock Base

  1. 1

    Combine and simmer

    Place 8 cups water in a large pot. Add chopped carrot, celery, quartered onion, smashed garlic, parsley stems, bay leaf, whole black peppercorns (1 tablespoon) and 1 teaspoon kosher salt.

  2. 2

    Cook the stock

    Bring to a gentle boil over high heat, then reduce to a simmer. Partially cover and simmer for 25–30 minutes to extract flavors from the vegetables and peppercorns.

  3. 3

    Strain

    After simmering, remove from heat. Use a fine-mesh strainer to strain the stock into a clean pot or bowl, pressing gently on solids to extract liquid. Discard solids and return the clear stock to the pot. Taste and adjust salt if needed.

Soup Vegetables & Finish

  1. 4

    Prepare add-ins

    If using rice or noodles, cook them separately according to package directions until al dente, drain and set aside. Slice mushrooms, dice zucchini and chop leafy greens; thinly slice green onions.

  2. 5

    Simmer vegetables

    Bring the strained stock to a gentle simmer over medium heat. Add sliced mushrooms and diced zucchini. Simmer 4–6 minutes until vegetables are tender-crisp.

  3. 6

    Add greens and noodles

    Add the chopped spinach or bok choy and cooked rice/noodles to the pot. Stir and simmer 1–2 minutes until greens are wilted and everything is heated through.

  4. 7

    Season and finish

    Remove pot from heat. Stir in rice vinegar (2 tsp), freshly ground black pepper (1/2 tsp) and soy sauce or tamari (1 tsp) if using. Taste and add more vinegar or salt to reach a balanced bright, slightly tangy flavor. The vinegar adds the characteristic lift; don’t overdo it—add in 1/2 teaspoon increments if adjusting.

  5. 8

    Serve

    Ladle soup into bowls over the prepared noodles or rice if used. Garnish with sliced green onions and cilantro or parsley leaves. Serve hot.

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