This Indian Vegetable Soup recipe is a filling, light, delicious soup made in the Indian style. It has the right balance of hot and spicy in a meaningful way.
We came up with today's Indian vegetable soup recipe after receiving a massive welcome for other simple Indian recipes, such as Madras lentils.
Most Indian ingredients may not be available in your grocery stores. The long ingredient list can scare you, as you will hardly use them.
Wait, I understand. I'm here to help you make this Indina-style vegetable soup with the fewest ingredients possible without compromising the flavors or taste.
Indian vegetable soup is vegan and vegetarian and loaded with flavors. Furthermore, this recipe is simple and uses minimal ingredients.
Most importantly, you can use your Instant Pot slow cooker to make this warm, comfortable Indian-style vegetable soup(try enjoying this Instant Pot chicken curry).
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Why You'll Love This Recipe?
⭐️Easy & effortless!
⭐️Delicious & cozy!
⭐️Party-friendly with make-ahead options!
Ingredients
- Mixed veggies: Choose from cabbage, green beans, green peas, carrots, and beets.
- Yellow moong dal enhances the soup's texture and neutralizes all other ingredients in this recipe.
- Curry powder: A spice mix that brings all the rich Indian flavor. A pinch is more for a soup.
How To Make Indian Vegetable Soup?
- Add all the vegetables, yellow moong dal, curry powder, clarified butter, and water in a pot.
- Cook for 10 minutes or until everything becomes soft and tender. Serve hot with salt and crushed black pepper.
♨️How To Adjust The Heat
This vegetable soup has a warm spice from the curry powder and whole black peppercorns.
You can adjust the amount of black pepper and curry powder to control the heat.
Storage & Reheating
You can store the leftovers in the refrigerator for about three days or in the freezer for up to three months.
To defrost, place them in the fridge overnight or in a water bowl for about four hours.
You can reheat the soup by adding a splash of water and microwaving it in 30-second intervals or over the stovetop by stirring in between.
FAQ
In this Indian vegetable soup recipe, you can substitute moong dal for chickpeas, mung beans, or green lentils.
When planning to serve this soup for a party, make it beforehand, reheat it over the stovetop, and garnish it with cilantro when needed.
Absolutely! You can use common vegetables like carrots, beans, peas, potatoes, or leafy greens.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Indian Vegetable Soup Recipe
Ingredients
- 4 cup mixed vegetable peeled and chopped
- 2 tablespoon moong dal yellow
- ¼ teaspoon curry powder
- ¼ teaspoon clarified butter /ghee/optional
- 4 cup water
- ¼ teaspoon whole black pepper crushed
- ½ teaspoon salt
Instructions
- 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.
Notes
- Adjust the heat by controlling the amount of black pepper and curry powder.
- Leftovers can be refrigerated for 3 days or frozen for up to 3 months.
- Reheat the soup with a splash of water in the microwave or on the stovetop.
Sara Welch says
Enjoyed this for dinner last night and it did not disappoint! So many flavors and textures; delicious! Easily, a new favorite recipe!
pepperbowl says
Sara, this makes me so happy to hear, thank you!