Mixed Vegetable Soup Recipe from Scratch

On most weekdays, I go out as early as 7.30 am. I drop off Gungun at her school and then go to work. The first thing that G asks me when we are in the car is “Mumma, what did you pack for lunch today?” A grilled chicken pasta, pizza or even butter paneer-paratha (curry and flatbread) lights up her face. G’s lunch includes a main entrée sort of thing every day along with grapes (yes, it is always grapes) and a cheese stick. I take extra care and make sure that my lil dame is happy and excited to open her lunch box every afternoon.

Mixed Vegetable Soup Recipe

It has always been the same way for me too. My mom would always pack me good lunches. Chow mein, elaborate sandwiches and the likes of it as much as I can remember. However, I was always a foodie and like every other child I was always interested in what my friends got. My chum, buddy, and best friend was Pavitra Joshi, a very fine lady today and a mom to a probably 7-year-old. Her lunch boxes always enticed me. Her mom was a Punjabi from the Northern part of the country. Punjabis are known for many things but most importantly their good looks and their food. My friend was no exception. She inherited her mom’s classic features and grace. And having said that, I am yet to come across another lady as graceful as Pavi’s mom. She was tall, slender, had long hair and was super pretty. As a very young girl, she was the ultimate epitome of effortless sophistication to me.

Pavi would get the normal fare (sandwiches, paratha, sabji etc) for lunch too. But heavens know, the moment she would open her lunch box I would be in a state of absolute olfactic bliss. Probably she does not remember as much, but I would constantly nudge her to let me know the recipes of all that she got. And she would say, “Nothing yeah! Anar Powder” (Nothing! It’s just dried and powdered Pomegranate seeds) Now, that was an ingredient that was not known to my mom. We belonged to the Eastern part of the country and our staple foods did not include the usage of it. And my mom was never a foodie enough to make an extra effort to source and then possibly try it.

I have eaten many a meal at Pavi’s house. Once I think it was her birthday and Aunty had laid out a total spread in chafing dishes, not seen quite frequently in those times. There was a lightly fried cauliflower, which still haunts me, and I have never been eaten anything like that again. I think that particular day has always been on my mind some way or the other and has always been an inspiration.

That said, I have no plans to tie in vegetable soup recipe to any such food memory. A few days back a good friend Ruchi asked me for a recipe for a vegetable soup that fills you up. And I have been eating so bad for the last few days that it was the perfect nudge I needed to try out something healthy. And voila! Here it is, my Vegetable Soup with the goodness of carrots, tomatoes and other veggies, perfect for the chilly evenings this time of the year. It is velvety and smooth. The coconut milk does the magic. And the very optional crispy fried onions and pomegranate seeds takes the palate on an absolute joy ride.

Mixed Vegetable Soup Recipe

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• Author: Somdatta
• Prep Time: 15
• Cook Time: 25
• Total Time: 40

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Description

Try out this Healthy Mixed Vegetable Soup at home. A delicious and hearty soup perfect for the chilly evenings this time of the year.

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Ingredients

• Tomatoes – 2
• Carrots – 2 medium
• Green Beans – 12
• Cauliflower – 4 medium florets
• Garlic Powder – 2 tsp
• Onions – 1, medium, peeled and cut into small pieces
• Garlic – 5, minced
• Black Pepper – 2 tsp, freshly ground
• Water – 1 ½ cups
• Salt – To taste
• Sugar – To taste
• Olive oil – 1 tsp
• Garam Masala – 1 tsp
• Coconut Milk – 2 tbsp
• Kasoori Methi (dried fenugreek leaves) – 1 tsp
• Fried, Crisp onions – ¼ cup (optional)
• Pomegranate Seeds – 2 tbsp (optional)

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Instructions

1. Wash, peel and cut veggies except onion and garlic.
2. Pressure cook tomatoes, carrots, beans and cauliflower for 10 mins with a tsp of salt. Make sure to overcook them so that it is easy to make a puree.
3. Using an immersion blender make a fine puree.
4. In a saucepan, heat the olive oil and add the minced garlic and onions. Fry until the onion is wilted and soft.
5. Add the pureed veggies and a cup and half of water. Add salt, sugar and black pepper and cook until it comes to a boil. Keep stirring.Pour in the coconut milk and garam masala. Stir and cook for a minute or two.Add the kasoori methi, mix and remove from stove.
6. Using an immersion blender make a fine puree again.
7. Garnish with fried, crisp onions and pomegranate seeds.

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Nutrition

• Serving Size: 4
• Calories: 123
• Sugar: 9
• Sodium: 162
• Fat: 4
• Saturated Fat: 2
• Unsaturated Fat: 1
• Trans Fat: 0
• Carbohydrates: 22
• Protein: 5
• Cholesterol: 0

Keywords: Mixed Vegetable Soup Recipe