Chinese Soup Recipes Vegetarian Sanjeev Kapoor Style

Chinese soups have a special place in vegetarian cuisine, offering a perfect balance of flavors, nutrition, and comfort. Legendary chef Sanjeev Kapoor’s vegetarian Chinese soup recipes bring the perfect blend of traditional Chinese ingredients with an Indian twist, making them ideal for anyone looking to enjoy light yet flavorful meals.

These soups are not only easy to prepare but also packed with fresh vegetables, aromatic spices, and wholesome ingredients that nourish your body and soul.

Whether you’re a seasoned cook or a kitchen newbie, Sanjeev Kapoor’s vegetarian Chinese soups are sure to impress. From clear broths to thick, hearty soups, these recipes satisfy cravings without relying on meat or heavy cream.

Today, we’ll dive into some of his most popular vegetarian Chinese soup recipes that you can easily recreate at home. These soups are perfect for a cozy dinner or as a starter for a larger meal.

Why You’ll Love This Recipe

Sanjeev Kapoor’s vegetarian Chinese soups stand out because they combine the best of Asian flavors with simple, wholesome ingredients readily available in most kitchens. The recipes are:

• Healthy – loaded with fresh vegetables and minimal oil.
• Flavorful – infused with classic Chinese seasonings like soy sauce, garlic, and ginger.
• Versatile – perfect as a light meal or appetizer.
• Easy to customize – swap veggies or adjust spice levels as you like.

Plus, these soups are excellent for detox days or when you want something warm and comforting without heaviness.

Ingredients

• 1 cup finely chopped cabbage
• 1/2 cup chopped carrots
• 1/2 cup chopped beans
• 1/2 cup chopped mushrooms
• 1/4 cup chopped spring onions (white and green parts separated)
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp soy sauce
• 1 tbsp cornflour mixed with 3 tbsp water
• 1 tsp sesame oil
• Salt and white pepper to taste
• 1 beaten egg (optional for vegetarian ovo-lacto)
• Fresh coriander leaves for garnish

Equipment

• Large saucepan or wok
• Wooden spoon or spatula
• Knife and chopping board
• Measuring cups and spoons
• Bowl for beating egg (if using)
• Whisk or fork
• Ladle for serving

Instructions

1. Prepare the vegetables: Wash and chop cabbage, carrots, beans, mushrooms, and spring onions into small, uniform pieces for even cooking.
2. Sauté aromatics: Heat the sesame oil in a large saucepan or wok over medium heat. Add the grated ginger and minced garlic, cooking until fragrant – about 30 seconds.
3. Add vegetables: Toss in the chopped cabbage, carrots, beans, and mushrooms. Stir-fry for 2-3 minutes to soften slightly but retain crunch.
4. Add broth and seasonings: Pour in the vegetable broth and soy sauce. Stir well and bring the mixture to a boil.
5. Simmer: Reduce heat to low and let the soup simmer for 5-7 minutes, allowing the flavors to meld and vegetables to cook through.
6. Thicken the soup: Stir the cornflour mixture to recombine and slowly pour it into the simmering soup while stirring continuously. The soup should thicken in a minute or two.
7. Add beaten egg (optional): Slowly drizzle the beaten egg into the hot soup in a thin stream while stirring gently to create silky egg ribbons.
8. Season: Taste and adjust the salt and white pepper as needed. Add chopped white parts of spring onions.
9. Garnish and serve: Ladle the soup into bowls and garnish with fresh coriander leaves and green parts of spring onions.

Tips & Variations

“To make this soup vegan, simply omit the egg and increase the quantity of mushrooms for added texture.”

• Vegetable swaps: Feel free to add bell peppers, baby corn, or tofu for extra protein and flavor.
• Spice it up: Add a dash of chili garlic sauce or freshly chopped green chilies for a spicy kick.
• Make it hearty: Add noodles such as vermicelli or rice noodles to transform it into a filling meal.
• Use homemade broth: For richer flavor, prepare your own vegetable stock using kombu and dried shiitake mushrooms.

Nutrition Facts

Serving Suggestions

This vegetarian Chinese soup pairs beautifully with steamed jasmine rice or stir-fried noodles for a complete meal. You can also serve it as an appetizer alongside dishes like vegetable spring rolls or steamed dumplings.

For a fusion twist, try it with Indian-style fried rice or pair it with light salads such as cucumber and carrot ribbons tossed with a tangy dressing.

Interested in more delicious recipes? Check out Sanjeev Kapoor’s Thelma Sanders Squash Recipe for a wholesome vegetable side or the hearty Bariatric Meatloaf Recipe for a protein-packed main course.

For something tangy and pickled to accompany your meal, the Pickled Cherry Pepper Recipe is a must-try!

Popular Vegetarian Chinese Soup Recipes by Sanjeev Kapoor

Hot and Sour Soup (Vegetarian)

A flavorful classic, this soup combines pungent vinegar and spicy chili with crisp vegetables and tofu. It’s perfect for chilly days and can be made vegan by skipping the egg.

Sweet Corn Soup (Vegetarian)

This creamy yet light soup features sweet corn kernels and crunchy vegetables in a thickened broth. It’s a favorite comfort food with a subtle sweetness balanced by soy sauce and white pepper.

Manchow Soup (Vegetarian)

Known for its bold flavors and crispy fried noodles topping, Manchow soup is a spicy, tangy delight packed with chopped vegetables and garnished with fresh coriander. It’s an excellent choice for spice lovers.

Vegetable Clear Soup

A simple, clear broth loaded with garden vegetables such as carrots, beans, and mushrooms. This soup highlights fresh ingredients and is light on the palate.

Hot Garlic Soup (Vegetarian)

For garlic enthusiasts, this soup delivers a punch with minced garlic, soy sauce, and fresh spring onions. It’s warming and perfect for detoxifying your system.

Instructions for Hot and Sour Soup (Vegetarian)

1. Heat oil in a pan and sauté ginger, garlic, and chopped vegetables.
2. Add broth and bring to boil.
3. Mix cornflour slurry and add to thicken the soup.
4. Season with soy sauce, vinegar, chili sauce, salt, and pepper.
5. Add tofu cubes and simmer for 5 minutes.
6. Optional: Add beaten egg slowly while stirring to form egg ribbons.
7. Garnish with spring onions and serve hot.

Instructions for Sweet Corn Soup (Vegetarian)

1. Boil corn kernels in vegetable broth until soft.
2. Sauté vegetables separately and add them to the corn broth.
3. Thicken the soup with cornflour slurry.
4. Add salt, pepper, and soy sauce to taste.
5. Pour in beaten egg to create ribbons, if desired.
6. Finish with a drizzle of sesame oil and garnish with spring onions.

Instructions for Manchow Soup (Vegetarian)

1. Sauté minced garlic, ginger, and chopped vegetables in oil until tender.
2. Add vegetable stock and bring to a boil.
3. Season with soy sauce, chili sauce, salt, and pepper.
4. Thicken with cornflour slurry.
5. Garnish with fried noodles and chopped spring onions.
6. Serve hot for a spicy, tangy treat.

Conclusion

Exploring Chinese vegetarian soups through Sanjeev Kapoor’s recipes opens up a world of nutritious, flavorful, and comforting dishes that are easy to make and delightfully satisfying. These soups prove that vegetarian cooking can be vibrant and exciting without relying on heavy ingredients or complicated techniques.

Whether you’re looking to boost your immunity, enjoy a light meal, or impress guests with something different, these soups are your go-to options.

By using fresh vegetables, simple seasonings, and a few cooking basics, you can create soups that nourish both body and soul. Don’t hesitate to experiment with the ingredients and spice levels to suit your taste.

For more inspiration, explore other wholesome recipes like the Thelma Sanders Squash Recipe or the comforting Bariatric Meatloaf Recipe. Happy cooking and enjoy your delicious journey into vegetarian Chinese soups!

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