Mixed Veg Soup

Serves 4

30 mins

80 Kcal

Mixed Veg Soup is a healthy and versatile recipe made with various vegetables, offering an integrated combination of vitamins and minerals besides fibre. The preparation of this soup is simple. It can sometimes be used as a perfect light meal or as a side with other dishes. The common vegetables used to prepare mixed veg soup are carrots, peas, beans, potatoes, tomatoes, and onions. Different ingredients like spinach or cabbage can also be added. To prepare the perfect mixed veg soup, saut some onions and garlic in oil or butter for an extra solid flavour base. Add on the vegetables, either vegetable stock or chicken stock, and bring the ingredients to tender by simmering. Few soups are pureed to be silky smooth, whereas others are left chunky, depending on personal preference. Salt, pepper, cumin, coriander, and a squeeze of lemon juice season to taste. This is quite a healthy recipe. It contains seasonal vegetables, so it's freshly prepared and budget-friendly. Also, because of its easy recipe, mixed veg soup can be customised according to individual dietary requirements. It can be gluten-free or even vegan. The dish is also versatile as it may be served hot or cold. Let's explore the mixed veg soup recipe.

Ingredients required for Mixed Veg Soup

200 gms mixed vegetables
1 tsp black pepper powder
As required salt
1 tsp ginger
1 onion
1/2 tsp red chilli powder
Bread
1 tomato
1/2 tsp turmeric powder
Coriander
Lemon
2 garlic cloves

Cooking steps for Mixed Veg Soup

1
Begin by washing and chopping 200 gms of mixed vegetables such as carrots, beans, peas, cauliflower, and corn to make a comforting and nutritious mixed veg soup.
2
These vegetables add both colour and texture to the soup.
3
Once your vegetables are chopped, put one tablespoon of oil in a pressure cooker and set the stove on low flame.
4
Add one finely chopped onion, two minced garlic cloves, and one Tsp of freshly grated ginger in oil.
5
Saut the mixture on medium heat until the onions soften and turn translucent, around 3 to 4 minutes.
6
The aromatic base will serve as a foundation for the soup, creating its balance.
7
Now, add the chopped mixed vegetables prepared and mix well with the fried onion, garlic, and ginger.
8
Continue to cook the vegetables for about 2-3 minutes while stirring occasionally to intensify the flavours of the vegetables and make them slightly tender.
9
Next, add the mixture of 1 chopped tomato with 1/2 Tsp turmeric powder, 1/2 Tsp red chilli powder, and salt according to taste.
10
The spices give the soup an aromatic flavour with a yellowish colour due to the turmeric and anti-inflammatory nature, while the chilli powder gives it a slight heat.
11
Mix everything and let it cook for 2-3 minutes more.
12
Add 1 litre of water to the cooker so all ingredients are covered.
13
Now, pressure cook, sealed tight with a lid, on a medium flame for 2-3 whistles.
14
The pressure cooker helps tenderise the vegetables and bring out the flavours.
15
Let the cooker cool naturally.
16
Once the pressure is released, slowly open the lid of the oven.
17
At this point, you have the option to make your soup smooth or chunky. If you want it soft, place a hand blender in the soup and puree it until it reaches a silken, velvety texture.
18
If you prefer it to be a bit chunky, skip the step.
19
Add a Tsp of freshly ground black pepper powder and a handful of chopped coriander leaves to garnish the soup.
20
The black pepper adds a mild spice, while the coriander leaves add a fragrance and flavour that ties all the spices together. Adjust the seasoning by tasting the soup.
21
Add more salt and herbs according to your preference.
22
Pour the hot mixed veg soup into bowls, and add a squeeze of lemon juice for that brightness to the flavours.
23
The toasted bread is served along with the soup for an all-round wholesome meal. This is an easy recipe for mixed veg soup suited for all seasons: it brings warmth and nourishment and can be the way to enjoy all the varieties in one bowl.

Shop Ingredients

Onion (1)

Lemon

Tomato (1)

Black Pepper Powder (1 Tsp)

170

Turmeric Powder (1/2 Tsp)

117

279

Garlic Cloves (2)

Mixed Vegetables (200 gms)

Ginger (1 Tsp)

Bread

Salt (as required)

113

105

388

Coriander

FAQs

Can frozen vegetables be used for mixed veg soup?

Yes, you can use frozen vegetables in your mixed veg soup. For most purposes, frozen veggies are just as nutritious as fresh ones and are more convenient to prepare; thaw them a little and add them to the soup or toss them right into the pot. Remember that frozen vegetables cook a little faster than their fresh counterparts, so adjust the cooking time slightly. It makes frozen vegetables an easy and convenient option for soup making.

How can I make mixed veg soup spicier?

Add fresh chilli peppers, red pepper flakes, or ground cayenne pepper for more heat to spice up the mixed veg soup. In addition, for better depth, you can add a dash of hot sauce or a spoonful of curry powder or garam masala - these will warm up your soup and add to its flavours' intensity. This spice has different intensity levels to adjust the seasoning to your taste. You can add it gradually, and whenever you add the spice, you'll taste it to determine if it's too spicy or not.

Can I prepare my mixed veg soup recipe in advance?

Yes, mixed veg soup is perfect for prep-ahead. It tastes better the next day since the soup's flavours are absorbed properly. If you have prepared it, let it cool down completely, and then store it in an airtight container in the fridge for up to 3 to 4 days. You could also freeze it for longer-term storage when it's cooled entirely. It must be reheated with water or broth to attain the right consistency.