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.
Servings 2 servings
Calories 293kcal
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.
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