Eight Treasure Soup makes eating your veggies feel like a treat; colourful, crunchy, and full of flavour!
Some days you just want something quick, warm, and full of veggies without thinking too hard about it. That’s exactly what this Eight Treasure Soup is. Just toss in whatever’s in your fridge, and somehow it comes together into a proper, flavour-packed meal.
It’s light, but still feels like you’ve eaten well. Nothing complicated, no special stock or tricky steps, just chop, stir, simmer, done. It’s the kind of soup you make once and then keep coming back to because it’s that easy (and tasty!).
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Eight Treasure Soup Ingredients
Veggies
- Carrots, beans, and cauliflower – these get blanched first so they stay tender, not mushy.
- Cabbage, bok choy, zucchini, and mushrooms – added later so they stay crunchy and bright.
- Sweet corn (cream of corn) – gives the soup body and a little sweetness.
Aromatics
- Ginger, garlic, and green chilli – the base flavours that bring warmth and depth.
For the broth
- Vegetable stock or water – the base of the soup.
- Cornflour slurry – thickens it slightly so it’s brothy but not watery.
- Salt, sugar, and crushed pepper – to season and balance the flavours.
Other
- Cooking oil – just a little to sauté everything.
- Water – for blanching the firmer veggies before adding them to the soup.
Frequently Asked Questions
Yes! It’s packed with fibre, vitamins, and minerals from all the veggies, plus it’s light on oil. It’s filling without being heavy, which makes it great for a balanced meal.
You can stir in cubed tofu, paneer, edamame, or even boiled chickpeas towards the end. They’ll soak up the flavours while boosting the protein content.
Add a bit more cornflour slurry (mix 1 tsp cornflour with 2 tbsp water) and simmer for 2–3 minutes. It will thicken the broth without making it gloopy.
Use high heat and cook quickly. Overcooking dulls their colour, while quick sautéing keeps them vibrant and slightly crunchy.
Richa’s Top Tips
- Blanch firm veggies first: This helps them cook through without turning mushy. Carrots, beans, and cauliflower need a quick head start so they cook through but don’t turn mushy later.
- Don’t overcook the leafy veggies: Cook leafy veggies briefly: Add cabbage, bok choy, and zucchini towards the end, they only need a minute to stay bright and crunchy.
- Don’t skip the corn slurry: It gives the soup just enough body so it’s not watery, but still light and brothy.
- Use high heat for aromatics: Sauté ginger, garlic, and green chilli on high heat (this releases their flavour without burning them).
- Taste and adjust before serving: The soup base is simple, so balancing salt, pepper, and sugar at the end makes a huge difference.
- Add stock slowly: Start with less vegetable stock and add more only if needed, so the soup doesn’t become too thin.
Storage Tips
- Fridge: Let the soup cool completely, then store it in an airtight container for up to 2 days.
- Freezer: Skip the cornflour slurry if you plan to freeze it, add it fresh while reheating. The soup will stay good for about a month in the freezer.
- Reheating tip: If the soup thickens too much in the fridge, add a splash of water or stock while reheating to loosen it up.
Serving Ideas
Eight Treasure Soup is light and full of veggies, so it works best when paired with sides that balance it out, some equally wholesome, some a little heartier if you’re building a full meal:
- Chicken Fajita with Cilantro Lime Quinoa adds protein and fibre while staying flavourful and satisfying.
- Crispy Tofu Broccoli Stir Fry will give you a simple protein boost that pairs well with the mild soup.
- You can have it on the side with Veg Hakka Noodles for a heartier option that still brings in more veggies.
- Asian Slaw Salad is bright and crunchy, perfect alongside a warm soup.
- Steamed Momos and hot soup are perfect together for a night in.
Customisation Ideas
- Make it creamy: Stir in a splash of coconut milk or a spoon of cream at the end for a richer, silkier broth.
- Give it an earthy depth: Add a small handful of soaked shiitake mushrooms along with their soaking liquid for an umami boost.
- Add a citrus lift: Finish with a squeeze of lemon or lime juice just before serving to brighten the flavours.
- Bring in some crunch: Top each bowl with crispy fried shallots or toasted garlic chips for texture.
- Layer in some warmth: Add a tiny pinch of white pepper or freshly grated nutmeg for a subtle, cosy depth.
Did You Know?
Eight Treasure Soup gets its name from the traditional Chinese belief that the number eight symbolizes luck and prosperity. The “treasures” were originally a mix of eight specific ingredients like lotus seeds, jujubes, peanuts, and chestnuts, often served during Lunar New Year for good fortune. Over time, the recipe evolved, and many modern versions (like this one) use eight colourful vegetables instead, keeping the lucky number while making it lighter and fresher.
Honestly, this soup just makes life easier. It’s quick, it’s full of veggies, and it somehow feels like comfort food without weighing you down. One pot, very little effort, and you’ve got something that tastes like heaven.
Make it once and you’ll probably end up doing it on autopilot whenever you need a reset meal. And if you do, tag me on Instagram @my_foodstory, I’d love to see your bowls of this veggie magic.
Watch Eight Treasure Soup Recipe Video
Eight Treasure Soup
Ingredients
- ¼ cup finely chopped carrots 35 gms
- ¼ cup finely chopped beans 30 gms
- ¼ cup tiny florets of cauliflower 25 gms
- 1 ½ cups water
- 1 tablespoon cooking oil
- 1 tablespoon finely chopped ginger
- 1 tablespoon finely chopped garlic
- 1 green chilli finely chopped (optional)
- ¼ cup finely chopped cabbage 25 gms
- ¼ cup finely chopped bok choy 20 gms
- ½ cup finely chopped zucchini 60 gms
- ½ cup finely sliced mushrooms 60 gms
- ¼ cup cream of corn 25 gms
- 1 tablespoon cornflour mixed in ½ cup water to make a slurry
- 1 ½ cups veg stock or water
- ¼ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon crushed pepper
Instructions
Blanching veggies
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Boil 1 ½ cups of water in a pot, add carrots and cook on medium heat for a minute, add beans and cook for another minute, add cauliflower & cook for 30 seconds. Take off the heat and drain immediately. Discard the water and set aside the veggies.¼ cup finely chopped carrots, ¼ cup finely chopped beans, 1 ½ cups water, ¼ cup tiny florets of cauliflower
Making 8 treasure soup
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Heat oil in a wok or pan, add ginger, garlic, green chilli and saute on high for a minute till they turn light golden.1 tablespoon cooking oil, 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic, 1 green chilli
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Add cabbage, bok choy, zucchini, mushrooms and saute for a minute till they cook about 70% and stay crunchy. Let them not get overcooked.¼ cup finely chopped cabbage, ¼ cup finely chopped bok choy, ½ cup finely chopped zucchini, ½ cup finely sliced mushrooms
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Add blanched veggies, cream of corn and saute for a few seconds.¼ cup cream of corn
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Add vegetable stock, salt, sugar, pepper and bring to a boil on high heat.1 ½ cups veg stock or water, ¼ teaspoon salt, ½ teaspoon sugar, ¼ teaspoon crushed pepper
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Add cornflour slurry while stirring continuously and once it boils, cook for 2 minutes on low heat for the soup to thicken and serve.1 tablespoon cornflour mixed in ½ cup water to make a slurry
Video
Nutrition
This article was researched and written by Harita Odedra.
The post Eight Treasure Soup appeared first on My Food Story.
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