Chinese Vegetable Soup

This is a very good representation of a vegetable soup as served at any Chinese restaurant. Highly recommended.


For 1 Continued...
1 tspn oil ½ green, red or yellow bell pepper (optional)
Chinese vegetable stir-fry selection (see note 1) 2 spring onions
2 cloves garlic 400 ml vegetable stock



  1. Heat the oil in a wok over maximum heat, add the vegetable selection and pepper (optional but recommended) and stir-fry for 4 min,
  2. Add the spring onions and stir-fry for 1 - 2 min.
  3. Add the hot vegetable stock and cook, stirring regularly for about 2 min.


  1. Pour the soup into a large bowl and serve with a some prawn crackers, bread roll or even a couple of chapattis.


(1) Stir-fry vegetable selections can be purchased at most supermarkets and are generally sufficient for 2 servings. Half of this will be used in this recipe. These stir-fry packs will usually contain bean sprouts, carrot, bamboo shoots, lettuce, onions, cabbage and mangetout but this can be supplemented by red/green/yellow peppers and mushrooms if desired.
I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
Enlarge image

The finished meal

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