Vegetable Soup (Santa Maria)
Submitted by jodyblond
Light Filipino-style vegetable soup with stir-fried mixed vegetables, soy sauce, and fresh watercress stirred in at the end. A simple, nourishing bowl ready in about an hour.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minThis Santa Maria-style vegetable soup takes a Filipino approach: stir-fry the aromatics and vegetables first to build a savory base, then simmer everything in water until tender.
A generous splash of soy sauce adds that unmistakable umami backbone, and a bunch of fresh watercress goes in right at the finish for a peppery, bright green lift.
It’s the kind of clean, brothy soup that warms you through without weighing you down.
Vegetarian, uncomplicated, and ready to eat in about an hour from start to finish.
Kitchen Tips
- Cut your vegetables into uniform pieces so they cook at the same rate. Nobody wants mushy carrots next to crunchy potatoes.
- Add the watercress just before serving. It wilts in seconds and loses its bite if it sits in the hot broth too long.
- Use tamari instead of soy sauce to keep this gluten-free without changing the flavor.
Ingredients
Directions
Heat oil in a soup pot and stir fry onion for 1 minute.
Add vegetables, salt, pepper and soy sauce.
Fry together for 2 minutes.
Add water and bring to a boil.
Simmer until the vegetables are tender.
Add watercress and serve.
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