Cantonese Vegetable Soup(Vegetarian)
A vibrant vegetarian Cantonese vegetable soup packed with fresh flavors, crunchy vegetables, and a savory broth, perfect for a wholesome, nourishing meal.
Ingredients
- 6 cups vegetable broth
- 1 onion, finely chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 1 Tbsp. minced ginger root ⓘ
- 1/2 tsp. ground ginger
- 1 Tbsp. soy sauce ⓘ
- 1/2 cup chopped water chestnuts
- 1/2 cup sliced bamboo shoots ⓘ
- 3/4 cup chopped broccoli florets ⓘ
- 1 green bell pepper, seeded and chopped ⓘ
- 1 carrot, shredded
- 3/4 cup sliced mushrooms ⓘ
- 1 cup sliced celery ⓘ
- 1/2 cup chopped snow peas or green peas ⓘ
- 1 cup fresh bean sprouts ⓘ
- 1 cup cooked rice ⓘ
- pinch of black pepper ⓘ
Instructions
- Heat 1/2 cup of the broth in a large soup pot over high heat.
- When broth is boiling, add chopped onion, minced garlic, and minced ginger.
- Cook for 3 minutes.
- Add soy sauce and remaining 5 1/2 cups of vegetable broth.
- Bring to a gentle boil.
- Add chopped water chestnuts, sliced bamboo shoots, chopped broccoli florets, chopped green bell pepper, shredded carrot, sliced mushrooms, sliced celery, chopped snow peas or green peas, and fresh bean sprouts.
- Bring to a simmer and cook for 10 minutes.
- Garnish with thinly sliced scallions and serve.
Tips & Substitutions
For a richer flavor, sauté the garlic, onion, and ginger until fragrant before adding the broth. You can swap out vegetables based on availability; for example, use bok choy instead of broccoli or add in some spinach for extra nutrients. Consider adding tofu for added protein, making this a heartier meal. This soup pairs beautifully with Fried Spinach.
Serving Suggestions
Serve hot, garnished with thinly sliced scallions for a fresh touch. This soup is delightful on its own but can be complemented with a side of cooked rice or crusty bread. Additionally, it pairs well with Chinese recipes, making it a perfect appetizer before a larger meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over medium heat, adding a splash of vegetable broth if needed to loosen the soup. Avoid microwaving as it may change the texture of the vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Cantonese Vegetable Soup(Vegetarian) contains roughly 435 calories, with 12g protein, 77g carbohydrates, and 11g fat. It is an excellent source of vitamin A (154% of the Daily Value), dietary fiber (49% of the Daily Value), and vitamin D (40% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1083mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare this soup a day in advance. Allow it to cool completely before transferring it to an airtight container and refrigerating. The flavors will meld beautifully overnight, enhancing the taste. Just remember to reheat it gently before serving.
Is this soup gluten-free?
To make this soup gluten-free, simply substitute regular soy sauce with tamari or a gluten-free soy sauce alternative. Always check the labels of all packaged ingredients to ensure they meet gluten-free standards.
What other vegetables can I add?
You can customize this soup with a variety of vegetables. Consider adding zucchini, bell peppers, or snap peas. Seasonal vegetables like asparagus or artichokes can also make a delightful addition, enhancing both flavor and nutrition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).