Indian-Spiced Veggie Soup: A Wholesome Breakfast Bowl

25 minutes

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Indian-Spiced Veggie Soup: A Wholesome Breakfast Bowl - Plattershare - Recipes, food stories and food lovers

4.50 from 6 votes
Indian

About Indian-Spiced Veggie Soup: A Wholesome Breakfast Bowl

Start your day with a burst of flavor and nutrition! This vibrant Indian-inspired Veggie Soup is the perfect healthy and delicious breakfast or light meal. Packed with baby corn, carrots, and bell peppers, it's a comforting and satisfying way to sneak in extra veggies.
Lightly thickened with cornflour and enriched with a touch of butter, this soup is both wholesome and incredibly flavorful. The blend of spices creates a unique taste profile that's sure to become a morning favorite.
Easy to make and perfect for a quick and healthy start to your day, this recipe is ideal for busy mornings or anyone looking for a light yet nutritious meal option.
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Recipe Time & More

Prep10 minutes
Cook15 minutes
Total25 minutes
Calories115 kcal
Serves2
Served AsBreakfastSoup
Recipe TasteSaltySourSpicyTangy

Ingredients
 

Vegetables

  • 3.5 oz Corn approx. 1 cup, baby corn, sliced
  • 1/2 cup Carrot finely chopped
  • 1 Bell Peppers capsicum, finely chopped

Spices & Seasoning

  • 1/4 tsp Pepper black, crushed
  • 1 tsp Herbs dried italian herbs or similar, mixed
  • 1.5 tsp Salt or to taste

Other Ingredients

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Instructions
 

Prepare the Vegetables

  • Chop the baby corn, carrot, and bell pepper into small, bite-sized pieces.

Sauté Aromatics

  • Melt butter in a pot over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Cook Vegetables

  • Add the chopped vegetables to the pot and cook for 5-7 minutes, stirring occasionally, until slightly softened.

Make the Cornflour Slurry

  • In a small bowl, whisk together the cornflour with 1/4 cup of cold water until smooth.

Simmer the Soup

  • Add the tomato paste, herbs, salt, and pepper to the vegetables. Stir in the cornflour slurry and 4 cups of water or vegetable broth. Bring to a simmer, reduce heat, and cook for 10-15 minutes, or until the vegetables are tender and the soup has thickened slightly. Stir frequently to prevent sticking.

Finish and Serve

  • Stir in the lemon juice. Taste and adjust seasoning as needed. Serve hot.

Recipe Notes

Expert Tips for the Best Veggie Soup

  • For a richer flavor, use homemade vegetable broth instead of water.
  • Add a pinch of red pepper flakes for a touch of heat.
  • Garnish with fresh cilantro or parsley before serving for extra freshness and visual appeal.
  • To make this soup ahead, prepare it up to 2 days in advance and store it in the refrigerator. Reheat gently before serving.

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4.50 from 6 votes

Recipe Nutrition

Calories: 115kcalCarbohydrates: 9gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gCholesterol: 1mgSodium: 1710mgFiber: 2gSugar: 3g

Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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4.50 from 6 votes

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