Vegetable Soup
A hearty Vegetable Soup is so tempting in winter. A cup of soup is a great meal starter before main course or a tasty, nutritious and satisfying lunch. Vegetable Soup is very comforting.
Ingredients
- 2 tbsp oil
- 1/2 tsp cumin seeds jeera
- 1 bay leaf tajpat
- 6 cloves long
- 1 tsp salt
- 1/2 cup carrots, peeled and chopped into rounds
- 1 small potato peeled and cubed in small pieces
- 1 cup fresh green beans cut into 3/4 inch pieces
- 1/4 cup celery chopped
- 1 cup cabbage chopped
- 1-1/2 cups tomato chopped
- 1/4 cup corn kernels
- 3 cups water
- 1/4 tsp ground black pepper
- 1-2 tsp freshly squeezed lemon juice
Instructions
- Heat the oil in a saucepan over medium high heat, Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready.
- Add the cumin seeds. As they crack, add carrots, potatoes, green beans, bay leaf, cloves, and salt. Cook two to three minutes, stirring occasionally.
- Add corn, cabbage, celery, tomato, and three cups of water. When it boils, turn the heat down to low medium.
- Cover and cook 25 to 30 minutes, until the vegetables are tender.
- Add the black pepper and lemon juice. Taste and season with additional salt and pepper as needed.
Tried this recipe?Let us know how it was!
Vegetarian Vegetable Soup Recipe: A Bowl of Goodness
Vegetarian Vegetable Soup is a comforting nourishing vegan dish that celebrates the vibrant flavors and colours of fresh vegetables. Packed with nutrients, vitamins, and minerals, this soup is not only delicious but also incredibly wholesome.
Tips for How to make Vegetable Soup:
- Start with Aromatics: Begin by sautéing aromatics such as cumin seeds in oil until softened and fragrant. This creates a flavorful base for the soup and enhances the overall taste.
- Layer Flavors: Layer flavors by adding corn, cabbage, celery, tomato, and three cups of water cooking for a burst of freshness.
- Don’t Overcook the Vegetables: Be mindful not to overcook the vegetables, as they can become mushy and lose their texture. Cook the vegetables until 25-30 min they are tender but still slightly crisp for the best results.
- Adjust Seasonings: Taste the soup as it cooks and adjust the seasonings as needed. Add more salt, pepper, or spices to enhance the flavor and balance the taste. A squeeze of lemon juice to brighten the flavors of the soup.
Benefits of Homemade Vegetable Soup:
- Nutrient-Rich Ingredients: Vegetarian Vegetable Soup is made with a variety of vegetables such as corn, cabbage, celery, tomato, providing a wide range of nutrients and antioxidants. These vegetables are low in calories but high in fibre, vitamins, and minerals, making the soup a nutritious addition to any diet.
- Low in Calories: Best vegetable soup recipe is focussed on vegetables and broth which is naturally low in fat and calories, making it an excellent option for those looking to maintain a healthy weight or incorporate more plant-based foods into their diet. It’s a satisfying and filling meal without the added calories from cream or other milk products.
- Easy to Digest: The simple ingredients and light broth of Vegetarian Vegetable Soup make it easy to digest, making it a soothing option for those with digestive issues or anyone feeling under the weather. It’s gentle on the stomach being gluten free while still providing essential nutrients and hydration.
- Versatile and Customizable: Vegetarian Vegetable Soup is incredibly versatile and can be customised according to personal taste preferences and seasonal availability. You can add any combination of vegetables, herbs, and spices to create a unique flavor profile that suits your palate.
Variations of Vegetarian Vegetable Soup:
- Corn Vegetable Soup: Corn Vegetable Soup is a creamy corn soup with vegetables that is a great starter for a summer lunch. This delicious shoup can be served hot or cold.
- Lentil Vegetable Soup: Lentil soup is a healthy and very satisfying dish. It’s a great soup for lunch served with bread.
- Moong Dal Soup: This healthful vegan soup is high in protein. Made with split Moong dal and flavored with hari cilantro chutney, moong dal soup is flavorful yet simple and easy to make.
- Sambar: Sambar is a flavorful spicy South Indian lentil soup made with a variety of vegetables. It fits nicely with many South Indian meals, including dosas (pancakes), idlis (savory cakes), and rice. It could be said that a South Indian meal is incomplete without sambar.
FAQs about Vegetarian Vegetable Soup:
Can I freeze Vegetarian Vegetable Soup?
Yes, Vegetarian Vegetable Soup freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw the soup overnight in the refrigerator before reheating on the stovetop or in the microwave.
What can I serve with Vegetarian Vegetable Soup?
Vegetarian Vegetable Soup can be served as a standalone meal or as a starter alongside crusty bread, crackers, or a fresh salad. It pairs well with grilled cheese sandwiches, or a simple side of rice or quinoa.
Can I make Vegetarian Vegetable Soup in advance?
Yes, you can prepare Vegetarian Vegetable Soup in advance and store it in the refrigerator for up to 3-4 days. Reheat the soup gently on the stovetop or in the microwave before serving.
Can I add pasta or grains to Vegetarian Vegetable Soup?
Yes, you can add pasta, rice, quinoa, or other grains to Vegetarian Vegetable Soup for added texture and heartiness. Cook the pasta or grains separately according to package instructions, then add them to the soup during the last few minutes of cooking.
Whether enjoyed as a light meal, a comforting snack, or a soothing remedy, its versatility and nutritional benefits make it a favorite among food enthusiasts.
With a few simple ingredients and some creative flair, you can easily whip up a delicious batch of Vegetarian Vegetable Soup to warm your body and soul.
Stay tuned for our next exploration into the world of culinary delights!
Asha S.
January 31, 2021 at 4:06 pmI’ve made this recipe many times, probably my favorite basic vegetable soup now!
Only change I make is to add a little turmeric and hing(asafoetida). Thank you, Manjulaji!
Karen
July 25, 2020 at 8:21 pmThank you so much for the recipe. This has become my new favorite vegetable soup. It’s very tasty.
Corinne Mercurio
April 19, 2020 at 9:42 pmGreetings Manjula..thank you so very much for this recipe..I made it tonight and it was delicious! My mom even loved it, and she is not even a soup eater. Hope you are doing well, and thank you again for a healthy delicious soup recipe!
Vinda
April 15, 2019 at 6:17 amThank u
Asha
April 1, 2018 at 8:31 amSo simple and easy, but so flavorful! I have made it several times and my husband and I love it. The only modification I’ve made is to add a little asafoetida (hing). Thank you, Manjulaji!
arti
January 30, 2016 at 12:43 pmI shall try this looks yummy. Can you add red lentils?
Manjula Jain
January 30, 2016 at 10:09 pmArti, Making the changes in recipe is always good, red lentil should work.
Honey Dee
December 13, 2015 at 11:58 pmIt is mouth watering recipe..
Manjula Jain
December 14, 2015 at 3:56 pmHoney Dee, thank you
Deep
December 13, 2015 at 10:50 pmDear Manjula ji, can this soup be prepared in pressure cooker?Please suggest the duration to pressure cook. I also would like to skip tomatoes due to stones problem. Please suggest an alternative.
Manjula Jain
December 14, 2015 at 4:00 pmDeep, you can skip the tomatoes add little lemon juice, you can use pressure cooker but this is one of the dish I will like to on slow heat
Deep
February 3, 2016 at 5:31 pmDear Manjula Ji,
Thanks for reply. I would just like to know the reason why few dishes are preferred on slow heat. Is it taste or health
Manjula Jain
February 3, 2016 at 5:38 pmDeep, for taste
Dani
March 24, 2015 at 5:59 pmHi Manjula, thank you so much for this recipe. The ginger is not listed with the other ingredients so I guessed around a tablespoon and a half. 🙂
Ani
January 22, 2014 at 9:31 amYou can also add gralic and macroni to the soup, It will add to the look, taste and will full your stomach too.
Souvick Chatterjee
December 27, 2013 at 12:37 pmThanks ..i was just looking for this kind of simple but tasty recipe.Thanks again and i hope to try out even other recipes in the future as well!!! 🙂
salmon
April 9, 2013 at 11:02 amI just went to buy the ingredients… now that I see the video, there’s a glass of ginger. It must be missing from the list of ingredients…
Janis
December 27, 2012 at 11:51 amOh, Manjulaji: This soup is soooooo good. It’s so simple, fresh, and flavorful. Love the subtle taste of cloves and cumin. I add and subtract vegetables as they are in season. Thank you so much for your wonderful videos.
asha aishwarya
December 24, 2012 at 3:12 amhai manjula ji,
my daughter aged 7yrs likes french fries very much. how to make crispy french fries as we get in chinese resturants. plse help me iam desperate
BHAVI
December 17, 2012 at 6:13 amMade this last night for my 3 year old who is a very picky eater! He could not get enough of it. Turned out excellent. Thank you aunty.
Preeti
December 11, 2012 at 11:05 amHello aunty,
What is the brand and size of the stainless steel pan you use for coking ? The one shown in this video. Thanks in advance
Manjula Jain
December 12, 2012 at 9:16 amPreeti,
Calphalon Tri-Ply pan 3-Quart
Kiran
December 9, 2012 at 11:25 amVery good recipe. Manjulaji, can you please show us how to make vegetable hakka noodles.
chhanda mukherjee
December 9, 2012 at 3:36 ammay i use pressure cooker for this recipe ? if so, please tell the time required.
spicytofu
December 8, 2012 at 2:10 pmThat looks really good!