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.