Hearty & Healthy Vegetable Soup with Jackfruit and Aromatic Spices
40 minutes
1345 reads
About Hearty & Healthy Vegetable Soup with Jackfruit and Aromatic Spices
Craving a vibrant and flavorful soup that nourishes your body and soul? This wholesome vegetable soup bursts with fresh, homestyle flavors, featuring tender jackfruit, hearty beans, and a medley of colorful veggies like carrots, bell peppers, and mushrooms.It's a delicious and easy way to boost your fiber intake, perfect for a quick breakfast, satisfying lunch, or even a light dinner. Aromatic spices and a touch of tangy fruit vinegar create a depth of flavor that will leave you feeling both comforted and invigorated.This simple, healthy recipe proves that nutritious food can be incredibly delicious and effortlessly easy to prepare. Experience the ultimate in wholesome comfort food.
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Vegetables
- 1 cup Carrot chopped
- 1 cup Bell Peppers chopped
- 1/2 cup Mushrooms chopped
- 1/2 cup Beans chopped, green
- 1/2 cup Jackfruit boiled and shredded
Flavor & Seasoning
- 2 tsp Fruit Vinegar
- 2 tsp Lemon Juice
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tsp Pepper black, crushed
- 1 tsp Basil dried
- 2 tbsp Butter
Thickener
- 2 tbsp Corn Flour
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the garlic and ginger pastes and sauté for about a minute until fragrant. This helps to bloom the flavors of the aromatics.
- Add the chopped carrots, bell peppers, and green beans to the pot. Sauté for a few minutes until the vegetables begin to soften slightly.
- Add the boiled and shredded jackfruit and chopped mushrooms to the pot. Stir to combine.
- Pour in 2 cups of water (or vegetable broth for a richer flavor). Bring the mixture to a boil, then reduce heat and simmer for about 15-20 minutes, or until the vegetables are tender.
- In a small bowl, whisk together the cornstarch with a little bit of cold water to form a slurry. This will help thicken the soup. Slowly drizzle the cornstarch slurry into the simmering soup, stirring constantly to prevent lumps. Continue to simmer for a few more minutes until the soup reaches your desired consistency.
- Stir in the fruit vinegar and lemon juice. Season with salt to taste. The acid from the vinegar and lemon juice will brighten the flavors of the soup.
- Ladle the soup into bowls. Garnish with crushed black pepper and dried basil. Add a small pat of butter for extra richness (optional).
Recipe Notes
Good To Know
- All ingredients are rich in fiber and nutrients.
- For a heartier texture, add cooked millet or broken wheat near the end of cooking.
- Blend some cooked vegetables back into the soup for a creamier consistency without dairy.
- Temper the soup with mustard seeds, curry leaves, and asafoetida in coconut oil for a South Indian flavor.
- Substitute jackfruit with bottle gourd or green papaya if needed.
Expert Tips
- Adjust the spice level by adding a pinch of cayenne pepper or a few green chilies along with the other vegetables.
- For a richer flavor, roast the vegetables before adding them to the soup.
- Garnish with fresh cilantro or coconut flakes before serving.
Storage Instructions
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 155kcalCarbohydrates: 12gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 1mgFiber: 4gSugar: 7g
Geeta Biswas
Articles: 919
3 Comments
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Such a lovely dish! Thanks for sharing.
Such a tempting dish! Thank you.
What a great recipe! Thanks for sharing.