Indian Mixed Vegetable Soup Recipe (Vegan & Easy)
30 minutes
719 reads
About Indian Mixed Vegetable Soup Recipe (Vegan & Easy)
Warm up with this comforting and flavorful Indian Mixed Vegetable Soup, a simple yet delicious vegetarian recipe perfect for a light lunch, dinner, or even brunch! Made with fresh, seasonal vegetables like carrots, potatoes, bottle gourd (also known as lauki or doodhi), and tomatoes, this soup is packed with nutrients and wholesome goodness.This easy-to-follow recipe combines the vibrant tastes of Indian spices with the hearty texture of mixed vegetables, creating a truly satisfying and warming experience. The subtle sweetness and the blend of spices make this soup both unique and irresistible.Whether you're a seasoned cook or a beginner, this recipe is sure to become a family favorite. It's perfect for a quick weeknight meal or a special occasion, offering a healthy and flavorful alternative to heavier dishes.
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Recipe Time & More
Prep20 minutes
Cook10 minutes
Total30 minutes
Ingredients
Vegetables
- 2 Carrots diced, medium
- 1 Potato diced, medium
- 100 gm Bottle Gourd also known as lauki or doodhi, diced
- 4 Tomatoes medium, quartered
- 1 Onion medium, sliced
Spices & Aromatics
- 1 tbsp Vegetable Oil
- 1/2 tbsp Cumin Seeds
- 8 Peppercorns black
Liquid
- 4 cup Water or vegetable broth for richer flavor
Instructions
Sauté Aromatics
- Heat vegetable oil in a pan. Add cumin seeds and black peppercorns. Sauté until cumin seeds turn brown.
- Add sliced onion and sauté for 2 minutes until softened.
Cook Vegetables
- Add diced carrots, potatoes, and bottle gourd to the pan. Stir well to coat with the oil and spices.
- Add salt and mix thoroughly.
- Pour in 4 cups of water (or vegetable broth). Bring to a boil, then reduce heat, cover, and simmer until vegetables are almost tender.
Simmer and Blend
- Add quartered tomatoes and continue to simmer, covered, until all vegetables are fully cooked and tender.
- Strain the soup to remove any whole spices or hard bits. Reserve the cooking liquid.
- Allow the cooked vegetables to cool slightly before pureeing them in a blender until smooth.
Finish and Serve
- Transfer the pureed vegetables to a deep pan. Add the reserved cooking liquid and stir to adjust the soup's consistency to your desired thickness.
- Bring the soup to a gentle boil. Adjust salt and add sugar (for a touch of sweetness, optional). Stir well to combine.
- Serve hot and enjoy!
Recipe Notes
Expert Tips for the Best Indian Mixed Vegetable Soup
- For a richer flavor, use vegetable broth instead of water.
- Add a pinch of turmeric powder along with the other spices for added color and flavor.
- Feel free to add other vegetables like green beans, peas, or spinach for extra nutrition and variety.
- Garnish with fresh cilantro or a squeeze of lemon juice before serving for a brighter, fresher taste.
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Recipe Nutrition
Calories: 130kcalCarbohydrates: 22gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 33mgPotassium: 691mgFiber: 4gSugar: 8gVitamin A: 6132IUVitamin C: 31mgCalcium: 49mgIron: 2mg
Abhinav Dhiman
Articles: 19
5 Comments
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I’m thrilled to try this recipe!
Such a tasty dish! Thanks for the recipe.
Such a lovely dish! Thanks for sharing.
Try adding Garlic to this, It gives completely new taste.
Absolutely wonderful! Can’t wait to make it.