Chinese Vegetable Soup (ABC soup)
This Malaysian-inspired Chinese vegetable soup, or ABC soup, is nourishing, light, and comforting. A highly versatile, one-pot recipe that is ready in 30 minutes.
Servings: 4 servings
Calories: 78kcal
Equipment
- Dutch oven or soup pot
Ingredients
- 1 medium yellow onion sliced into thick strips
- 2 tomatoes quartered*
- 2 ribs celery diced
- 1 carrot diced
- 1 potato diced
- 2 cups vegetable stock
- 2 cups water
- salt and pepper to taste
Instructions
- Heat up a tablespoon of neutral oil in a Dutch oven/soup pot. Once pot is heated, add in onion and saute for 2-3 minutes, or until translucent.1 medium yellow onion
- Next, add in all veggies, and saute for 4-5 minutes, or until they have soften slightly.2 tomatoes, 2 ribs celery, 1 carrot, 1 potato
- Pour in vegetable broth and water, and bring the mixture to a boil. Lower heat to a gentle simmer, and cook, with the lid on, for 10-15 minutes.2 cups vegetable stock, 2 cups water
- Season it with salt and black pepper. Serve it with a side of rice, or whatever you like!
Notes
*Vegetables - Feel free to add or swap with other vegetables. For a list of vegetables that work in this soup, check out the section “Variations and add-ins” in the post above.
Storing - Soup can be refrigerated for 3-4 days, or frozen for 3 months. Allow frozen soup to defrost overnight in the fridge before reheating it on the stove or microwave.
Nutrition
Calories: 78kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 655mg | Potassium: 511mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3402IU | Vitamin C: 22mg | Calcium: 36mg | Iron: 1mg
