Healthy Indian Mixed Vegetable Soup
A light, nutritious and easy-to-make Indian vegetable soup loaded with seasonal vegetables — perfect for a healthy meal or appetizer.
Ingredients
Equipment
Method
- Wash all vegetables thoroughly. Chop onion, garlic, carrots, capsicum, beans, cauliflower, and keep peas ready.
- Heat oil in a heavy-bottomed pot on medium heat. Add chopped onion and garlic and sauté until onion becomes light golden.
- Add chopped carrots, beans and cauliflower. Sauté for 2–3 minutes.
- Now add capsicum and green peas. Mix well and cook for another minute.
- Pour in water, add salt and bring the mixture to a boil. Then reduce flame, cover the pot with a lid, and simmer for 10–12 minutes until vegetables are tender.
- Once vegetables are cooked, switch off the flame. Season with freshly ground black pepper. If you like a fresh tangy flavor, stir in lemon juice before serving.
- Serve hot in bowls. You can garnish with a few fresh coriander leaves or a wedge of lemon (optional).
Notes
You can adjust thickness by adding more or less water. For a richer taste, add a small piece of ginger while sautéing. Leftovers can be stored in fridge for 1–2 days.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.