Indian Vegetable Soup is a comforting soup, packed with a variety of fresh vegetables- cauliflower, peas, radish, tomato, capsicum and leafy bathua, simmered over the stove top in a simple homemade way!
If you are following my blog, you know how much I obsess with curating new soup ideas. The best thing about all of these veg soups is that they all are made without heavy cream, or sour cream and use fresh ingredients.
Naturally, they are packed with flavor and taste and can be made ahead of time for busy weekdays.
This clear vegetable soup uses Indian seasonal vegetables- cauliflower, radish and bathua. Bathua is leafy green available in winters (also called Chenopodium album).
Light, cozy and so full of nutrition, this veg soup is all that you need for a lazy weekend!
Find More Easy Soups Recipes: Clear Vegetable Soup, Lemon Coriander Soup, Tomato Soup, Veg Thai Soup, Lentil Coconut Soup, Mushroom Soup Without Cream, Moong Dal Soup.
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Why Would You Love This Recipe?
- Packed with fresh vegetables for a nutritious meal.
- Easy to prepare with simple ingredients.
- No-Fuss easy recipe.
- Vegan Gluten Free.
- Kids Friendly.
- The Best Indian Vegetable Soup Recipe Ever!
Ingredients
- Vegetables- I have used local veggies-cauliflower, bathua leaves, radish, capsicum, onion, tomato and garlic.
- Ghee or Olive Oil- Used for sauteing cauliflower and tempering other veggies.
- Salt, black pepper and lemon juice.
- Water or Veg Stock- I have used freshly made veg stock.
How To Make Vegetable Soup Indian Style
Step 1. Prepare the vegetables for Veg Stock
Wash, peel, and chop veggies. Sort bathua leaves and wash them. Put the leaves in colander for draining excess water.
Take out veggies that you want to add later- cauliflower, peas, radish, etc.
Step 2. Cook Veggies
Place the pan on gas and put flame full for the first boil and then simmer it and you may add little salt at this step for faster cooking. Also, you may cover with a lid (lid with hole). Here ensure that lid doesn't fall off due to the pressure of steam. Let the veggies cook for about 10 min and they will be fork-tender. Sieve them and that's how the veg stock looks like.
I have roasted cauliflower chunks till browned in oil. Keep them aside for adding later.
Step 3. Serve the soup
Add veggies kept for the soup in the veg stock and heat for 2-3 min on slow flame. Top the Indian vegetable soup with cilantro leaves and serve hot.
Expert Tips
- Use fresh, seasonal vegetables for the best flavor.
- Mash some vegetables for a thicker consistency.
- Add lemon juice for tangy flavor.
- Use a heavy-bottomed pan.
- Store the leftovers in the refrigerator for about 2-3 days.
Recipe FAQs
Carrots, beans, peas, zucchini, cauliflower, and bell peppers, and potatoes are ideal for a hearty vegetable soup.
Tomato Soup, Rasam, Mulligatawny Soup, Dal Shorba, Vegetable Clear Soup, Manchow Soup, Sweet Corn Soup, Lemon Coriander Soup, Palak Soup, and Chicken Shorba
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- Roasted Garlic Tomato Soup With Basil- Vegan Homemade
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- Low-Calorie Beetroot Soup {Vegetarian & Healthy}
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- 15+ Healthy Low Cal Vegetarian Soups
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Indian Vegetable Soup
Equipment
- 1 skillet sauteing cauliflower
- 1 Heavy-bottomed Pan
Ingredients
- 1 small Onion
- 1 small Tomato
- ½ cup capsicum
- ½ cup Radish
- 2 or 3 cloves garlic
- ½ cup Bathua leaves Clean, Chopped, washed and sieved
- 1 cup Gobhi (Cauliflower)
- ½ cup Peas(Matar)
- 1 teaspoon olive oil sesame oil
- 4 cups Water
- 1 teaspoon lemon juice
- Salt and Black Pepper as per taste
Instructions
- Wash, peel, and chop veggies. Sort bathua leaves and wash them. Put the leaves in colander for draining excess water.Take out veggies that you want to add later- cauliflower, peas, radish, etc.
- Place the pan on gas and put flame full for the first boil and then simmer it and you may add little salt at this step for faster cooking. Also, you may cover with a lid (lid with hole). Here ensure that lid doesn't fall off due to the pressure of steam. Let the veggies cook for about 10 min and they will be fork-tender. Sieve them and that's how the veg stock looks like.I have roasted cauliflower chunks till browned in oil. Keep them aside for adding later.
- Add veggies kept for the soup in the veg stock and heat for 2-3 min on slow flame. Top the Indian vegetable soup with cilantro leaves and serve hot.
Notes
- Use fresh, seasonal vegetables for the best flavor.
- Mash some vegetables and add them for a thicker consistency.
- Add lemon juice for tangy flavor.
- Use a heavy-bottomed pan.
- Store the leftovers in the refrigerator for about 2-3 days
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 44 |
| % Daily Value* | |
| Total Fat 1.5g | 2% |
| Saturated Fat 0.8g | 4% |
| Cholesterol 2mg | 1% |
| Sodium 53mg | 2% |
| Total Carbohydrate 6.8g | 2% |
| Dietary Fiber 1.8g | 7% |
| Total Sugars 2.7g | |
| Protein 1.8g | |
| Vitamin D 0mcg | 0% |
| Calcium 51mg | 4% |
| Iron 1mg | 6% |
| Potassium 266mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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