Warm Up Your Soul with This Spicy Vegetable Manchow Soup Recipe!
Craving a hot, comforting, and flavorful soup that’s packed with vegetables? Look no further than this Vegetable Manchow Soup recipe! This Indo-Chinese delight features a vibrant blend of colorful vegetables simmered in a spicy and savory broth, making it the perfect meal for a chilly day or a quick and light lunch.
What is Manchow Soup?
Manchow soup is a popular Indo-Chinese dish that has become a staple in Indian restaurants. It’s known for its ease of preparation, bold flavors, and customizable spice level. This recipe features a clear vegetable stock brimming with a variety of chopped vegetables like capsicum, cauliflower, carrots, and cabbage. A touch of ginger, garlic, and chilies adds a delightful warmth, while soy sauce and corn flour create a rich and flavorful base.
Why You’ll Love This Recipe:
- Quick and Easy: This soup comes together in just 25 minutes, making it ideal for busy weeknights or whenever you’re craving a comforting meal.
- Flavorful and Customizable: The combination of vegetables, spices, and savory sauce creates a delicious and satisfying soup. Feel free to adjust the spice level to your preference!
- Healthy and Hearty: Packed with vegetables and protein from the corn flour, this soup is a nutritious and satisfying meal option.
- Perfect for Any Occasion: Enjoy this soup as a light lunch, a comforting appetizer, or a warming main course.
Ready to embark on a flavor journey with this Vegetable Manchow Soup? Let’s get cooking!
Vegetable Manchow Soup Recipe
This Vegetable Manchow Soup recipe is a guaranteed crowd-pleaser! So ditch the bland and embrace the bold and flavorful world of Indo-Chinese cuisine.
Ingredients
For the Soup:
- 4 ½ cups clear vegetable stock
- 2 tablespoons finely chopped capsicum bell pepper
- 2 tablespoons finely chopped cauliflower
- 2 tablespoons finely chopped carrots
- 2 tablespoons finely chopped cabbage
- 2 tablespoons finely chopped spring onions
- 2 tablespoons finely chopped garlic
- 2 tablespoons chopped ginger
- 3 green chillies use less for less spicy
- 2 tablespoons finely chopped mushrooms optional
- 1 tablespoon fresh finely chopped mint leaves optional
- 1 tablespoon chopped coriander leaves
- 3 teaspoons soy sauce
- 2 tablespoons cornflour dissolved in ½ cup water
- 1 tablespoon oil
- Salt and freshly crushed black pepper to taste
For Garnish (Optional):
- Boiled noodles
- Additional chopped mint and coriander leaves
Instructions
- Heat the Oil: Heat oil in a large pot or pan over medium heat.1 tablespoon oil
- Sauté the Aromatics: Add the garlic, ginger, and chilies (according to your spice preference) to the hot oil and sauté for 30 seconds, until fragrant.2 tablespoons finely chopped garlic, 2 tablespoons chopped ginger, 3 green chillies
- Add the Spring Onions: Add the spring onions and cook for another minute, until softened.2 tablespoons finely chopped spring onions
- Incorporate the Vegetables: Add the chopped capsicum, cauliflower, carrots, cabbage, and mushrooms (if using) to the pot. Stir-fry for a few minutes, until the vegetables are slightly softened.2 tablespoons finely chopped capsicum, 2 tablespoons finely chopped cauliflower, 2 tablespoons finely chopped carrots, 2 tablespoons finely chopped cabbage, 2 tablespoons finely chopped mushrooms
- Flavor Up: Add the soy sauce, salt, and freshly crushed black pepper to taste.3 teaspoons soy sauce, Salt and freshly crushed black pepper to taste
- Simmer and Thicken: Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 5 minutes.4 ½ cups clear vegetable stock
- Thicken the Soup: Gradually whisk the corn flour slurry (corn flour dissolved in water) into the simmering soup until it reaches your desired consistency.2 tablespoons cornflour dissolved in ½ cup water
- Garnish and Serve: Remove the pot from heat and stir in the chopped coriander leaves and mint leaves (if using). Garnish with boiled noodles (optional) and serve hot.1 tablespoon fresh finely chopped mint leaves, 1 tablespoon chopped coriander leaves, Boiled noodles, Additional chopped mint and coriander leaves
Notes
Tips:
- For a richer flavored soup, you can substitute vegetable broth with chicken broth.
- Don’t have fresh mint? You can use a pinch of dried mint instead.
- This recipe is easily doubled or tripled to feed a larger crowd.
