Chinese Vegetable Trio Soup
by Tarla Dalal
Added to 150 cookbooks
This recipe has been viewed 50625 times
This clear soup has great eye appeal because of the different colours of vegetables used. The varied textures of the vegetables also add an interesting element to this soup. Feel free to choose any combination of your favourite 3 veggies.
- Put the stock to boil in a large pan.
- Add the mushrooms and carrots and simmer till the vegetables are tender.
- Add the spinach leaves and salt and boil for a few more seconds.
- Trickle the oil on top.
- Serve hot with chillies in vinegar.
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