Hot and Sour Paneer and Vegetable Soup

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1.5 cups - firm paneer, cut into small cubes
  • 2 cups - vegetable stock
  • 1/2 cup - sliced button mushrooms
  • 1/4 cup - finely chopped celery
  • 1/4 cup - finely chopped red capsicum
  • 2 spring onions, chopped
  • 20 ml - white vinegar
  • 1 tsp - cornflour
  • 1 egg
  • Soya sauce to taste
  • 1 tsp - oil

How to Make Hot and Sour Paneer and Vegetable Soup

  • Heat oil in a non-stick pan, add the paneer and stir-fry for a few mins.
  • Remove and keep aside.
  • In a saucepan, combine vegetable stock, capsicum, spring onions and mushroom.
  • Heat to boiling point then cover and simmer for 5 mins or until vegetables are crisp-tender.
  • Add the paneer and vinegar and heat to boiling point.
  • Mix corn flour with a little water to make a smooth liquid paste.
  • Slowly pour in the corn flour paste to the boiling soup stirring constantly until the soup is slightly thickened.
  • Remove from heat.
  • Beat the egg gradually, pour the egg into the soup, stirring and swirling until the egg has just set.
  • Serve hot in individual bowls.
  • Add soya sauce to taste.
  • Add the celery.