This Indian vegetable soup recipe is truly an inspirational dish, that stole your heart. A filling, light, delicious soup made in Indian style, with the right balances of hot and sour in a meaningful way.
Furthermore, this hot and spicy Vegetable soup is super convenient that you can serve a crowd or convert into a weekday wholesome dinner. Whether its a family dinner or a party menu it fulfills the memories with happiness.
Indian vegetable soup is whole30 compliant, vegan, vegetarian, and loaded with a bundle of flavor. Furthermore, this recipe is simple and straight forward. And, it’s with the minimal ingredients that any average stores carry in the U.S.
And most importantly, you can use your Instant pot, slow cooker or a pot to make this warm, comfort Indian style vegetable soup.
There are some times, you may want to recreate a dish that you have tasted during your recent visit to an Indian restaurant. And afraid of making so, because of the long-listed ingredients. Most of the unique ingredients may not be available in your grocery stores. Or the big bags can make you scary for making an investment in the ingredients that you hardly going to use.
Wait, I can very well understand. I’m here to help out to make Indian recipes with the least possible investments made on the Indian ingredients. And to utilize those to the maximum we can.
Here in this post, we will discuss the ingredients required and the possible ways of using them in other recipes. Hopefully, this one post may give you an idea for many other dishes.
We came up with today’s Indian vegetable soup recipe after seeing a huge welcome for other simple Indian recipes like Madras lentil recipe, Indian cauliflower curry Indian Brussel sprouts, Indian egg fried rice, Indian salmon curry. These are some of the Indian dishes with simple ingredients that you may be accessible to.
Whether you serve this Indian vegetable soup for the weeknight dinner or as a side dish at the party. I’m sure that you will be facing praises and thanks to everyone who tasted this delectable veg soup. Furthermore, a soup that you look forward to making it every other day.
The recipe is so convenient that you can dump all the ingredients together in the pot, the dinner is ready for you without much effort and mess. An ideal dish that suits to cook on a busy tiresome day or in the lazy weekend afternoons.
How to make Indian vegetable soup
Indian style soups are usually thin and not dense when compared to American style dinner soups. Indian style soup is generally served as an appetizer than serving as a full-fledged meal. But the good part is, this spicy soup has all the potential to serve as a wholesome meal with the preferred protein.
Prep the vegetables. Choose vegetables according to the season and availability. Clean and peel off the skin if required. Then cut them into bite-size pieces.
Choose the pot. You may choose in Instant pot, pressure cooker, slow cooker, or in a soup pot. Pressure cooking is believed to retain the nutrients of the vegetables. And also convenient and cooks faster, so my first choice for all these criteria is my Instant pot. This is more easy and efficient for making this Indian style veggie soup.
Cook. Add all the chopped mixed veggies to the pot. Add water, yellow moong dal, curry powder. By covering with the lid, cook for 10 minutes or until the vegetables become fork-tender.
Season. Allow the pot to cool and the steam to escape naturally. Add salt, crushed black pepper and serve hot.
The ingredients and their possible substitutions
The mixed veggies. There is no strict rule for choosing vegetables in this Indian vegetable soup recipe. Generally, the cabbage, green bean, green pea, carrot, beet, are great for making this soup. But choose which is possible for us to make that moment. Unused vegetables in your refrigerator? use them to make this curry vegetable soup.
Yellow moong dal. It enhances the soup’s texture and neutralizes all other ingredients in this recipe. Moreover, we have added for its protein content. But you may substitute with chickpea or lentil. But the cooking time for the chickpea and the lentil varies, So it is good to add them as cooked along with the veggies. This moong dal is also good in other soups as well.
Curry powder. A spice mix that brings all the rich Indian flavor. A pinch is more for a soup. If you do not have this mix handy, add roasted and crushed coriander seeds and cumin seeds. Be cautious as too much can be overpowering and potentially spoils the soup. You can use this curry powder as a rub or in the marination to make seafood or chicken.
The variations for Indian style vegetable soup
- Swap the protein-rich ingredient. We have opted for Yellow moong dal here, instead, you may choose cooked chickpea or lentil if you prefer vegan soup. You may replace it with egg, chicken or other meat that you prefer.
- Add grilled tofu or Indian cottage cheese called ‘paneer’ as a topping is also a delectable variation. The trick to grilling them with warm spices is not only good to be as a topping but also great to serve as a side to this Indian vegetable soup.
- If you want to serve as a thick, creamy soup, increase the quantity of moong dal and run through the blender to a silky texture.
- Use vegetable, chicken or beef broth for more intense and deep flavors. When we are using the broth, we can make a good amount of soup with little quantity of vegetables. This broth adoption would be of great help when making this Indian veggie soup for a crowd or party.
- Drizzle a few drops of clarified butter(ghee) brings so much of flavors to this South Indian vegetable soup recipe. This variation may sound simple but ghee has the ability to boost up the aroma and the taste a greater extent.
- As a garnish sprinkle fresh coriander leaves or green onion.
Make-ahead and storing ideas
This Indian style mixed vegetable soup recipe can be made ahead of time. And can be reheated when needed. But the tip is to store them in airtight containers to avoid any nutrient losses during the storage period.
Freezing and refrigeration increase the storing time when planning to consume later. The mixed vegetable soup is best to store for up to 3 months when frozen, and the same for up to a week when refrigerated.
When you are planning to serve for a party, you may make the base of this spicy soup ahead a day. And reheat over the stovetop and garnish whenever needed.
What to serve with
How to make Indian vegetable soup quicker?
Peeling and chopping of the vegetables involve time and it may tiresome when making a large batch of soup. So working on one vegetable at a time increases productivity and reduced working time.
The chopping the vegetables need not be precise. Chop roughly just enough to make small-sized pieces.
Chop the vegetables and store in zip lock bags to avoid last-minute delays.
Indian vegetable soup recipe
- 4 cup mixed vegetable peeled and chopped
- 2 tbsp moong dal yellow
- 1/4 tsp curry powder
- 1/4 tsp clarified butter /ghee/optional
- 4 cup water
- 1/4 tsp black pepper crushed
- 1/2 tsp salt
- Add all the vegetables, yellow moong dal, curry powder, clarified butter, and water to the pot.
- Cook for 10 minutes or until it becomes soft and tender.
- Transfer to the serving bowl.
- Add salt and crushed black pepper.
- And serve hot.