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Home / Recipes / Soup recipes

Indian Vegetable Soup Recipe

Published: Nov 27, 2019 · Modified: Jun 5, 2025 by Sujatha Muralidhar · This post may contain affiliate links · 2 Comments

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Indian vegetable soup recipe

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.

A bowl of Indian vegetable soup garnished with herbs.

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).

Jump to:
  • Why You'll Love This Recipe?
  • Ingredients
  • How To Make Indian Vegetable Soup?
  • ♨️How To Adjust The Heat
  • Storage & Reheating
  • FAQ
  • More Recipes To Try
  • 📖 Recipe

Why You'll Love This Recipe?

⭐️Easy & effortless!

⭐️Delicious & cozy!

⭐️Party-friendly with make-ahead options!

Freshly cooked vegetable soup served in a bowl with seasoning

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?

Chopped vegetables and moong dal in a pot ready to cook.
  1. Add all the vegetables, yellow moong dal, curry powder, clarified butter, and water in a pot.
Adding curry powder and clarified butter to the vegetable mix.
  1. 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

What can I substitute with moong dal?

In this Indian vegetable soup recipe, you can substitute moong dal for chickpeas, mung beans, or green lentils.

Tips when planning for a party?

When planning to serve this soup for a party, make it beforehand, reheat it over the stovetop, and garnish it with cilantro when needed.

Can I use other vegetables in the soup?

Absolutely! You can use common vegetables like carrots, beans, peas, potatoes, or leafy greens.

More Recipes To Try

  • This Red Pepper Gouda Soup served in a bowl, garnished with chopped green onion, and crusty bread for dipping.
    Red Pepper Gouda Soup
  • cilantro chicken soup served in a white bowl garnished with avocado and fresh cilantro
    Cilantro Chicken Soup
  • A bowl of smooth jalapeño soup with a spoon and the cilantro
    Cream Of Jalapeno Soup
  • spicy broccoli soup served in a bowl
    Spicy Broccoli Soup

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

Indian Vegetable Soup Recipe

This Indian vegetable soup is light and delicious. It is made with few ingredients, with authentic flavors and easy-to-find ingredients.
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Servings: 2 servings
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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

  1. Add all the vegetables, yellow moong dal, curry powder, clarified butter, and water to the pot.
  2. Cook for 10 minutes or until it becomes soft and tender.
  3. Transfer to the serving bowl.
  4. Add salt and crushed black pepper.
  5. 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.
 

Nutrition

Calories: 293kcal | Carbohydrates: 58g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 782mg | Potassium: 772mg | Fiber: 16g | Sugar: 1g | Vitamin A: 18513IU | Vitamin C: 38mg | Calcium: 112mg | Iron: 4mg

Additional Info

Course Appetizer, Dinner
Cuisine American, Indian
Author Sujatha Muralidhar
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Comments

    5 from 2 votes (1 rating without comment)

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    Recipe Rating




  1. Sara Welch says

    May 25, 2022 at 12:59 pm

    Enjoyed this for dinner last night and it did not disappoint! So many flavors and textures; delicious! Easily, a new favorite recipe!

    Reply
    • pepperbowl says

      May 20, 2024 at 12:59 pm

      Sara, this makes me so happy to hear, thank you!

      Reply
The author image of the food blog pepperbowl.com

Hi, I'm Suja! I'm the person behind PEPPER BOWL, based in Pennsylvania. I focus on easy, simple-to-make recipes inspired by rich flavors with a hint of heat. I enjoy simplifying recipes with minimal ingredients to suit today's busy lifestyle.

More about me →

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