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Clear Soup

A light and refreshing soup made with a clean broth base, fresh vegetables, and herbs, perfect for a starter or light main dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Light Main, Starter
Cuisine: International
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 cups chicken or vegetable broth
  • 2 medium carrots sliced thin
  • 2 celery stalks cut into small pieces
  • 1 small onion diced
  • 2 cloves garlic minced
  • 4 ounces fresh mushrooms sliced thin
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried
  • Salt and black pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup leafy greens like spinach or bok choy optional

Equipment

  • Large pot (at least 3-quart capacity)
  • Cutting board
  • Sharp chef's knife
  • Wooden spoon for stirring
  • Ladle for serving
  • Fine-mesh strainer (optional but recommended)
  • Measuring spoons and cups

Method
 

  1. Wash and peel your carrots, then slice them into thin rounds about 1/8 inch thick.
  2. Dice the celery into small, bite-sized pieces and mince the garlic finely.
  3. Heat olive oil in your pot over medium heat and add the diced onion. Cook for 3 to 4 minutes until the onion becomes translucent.
  4. Stir in the minced garlic and cook for about 1 minute until fragrant.
  5. Add your sliced mushrooms and cook for another 2 to 3 minutes.
  6. Add your broth slowly and stir well. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
  7. Add your sliced carrots and diced celery. Simmer gently for 15 to 20 minutes until the carrots are tender.
  8. If using spinach or bok choy, stir it in during the last 2 minutes of cooking.
  9. Add fresh chopped parsley at the very end.
  10. Taste your soup and adjust salt and pepper to your preference.

Notes

Serve warm in small bowls as a starter or light main dish, perfect alongside cozy bread or salads.