Pro Tips
**Chef's Tips & Troubleshooting:**
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Add leafy greens last and cook just until wilted — 1 to 2 minutes is usually enough.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Healthy Vegetable Soup
A light and colorful clear broth soup made with broccoli, zucchini, yellow squash, green beans, and red bell pepper simmered in vegetable broth. No cream, no butter, and ready in under 15 minutes.
Instructions
- Pour the vegetable broth into a large cooking pot. Bring it to a boil over high heat. Using a well-seasoned broth helps limit the amount of added salt.
- Fold in the sliced onion to the boiling broth and cook for about 1 minute until it starts to soften.
- Add the broccoli, yellow squash, zucchini, green beans, and red bell pepper. Let the soup return to a boil, then lower the heat and cook for 5 to 7 minutes. Avoid overcooking so the vegetables stay tender and vibrant.
- Taste the soup and season with salt and ground black pepper only if needed.
- Transfer to individual serving bowls.
- Serve warm.
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Pro Tips & Troubleshooting
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Add leafy greens last and cook just until wilted — 1 to 2 minutes is usually enough.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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