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Vegetable soup recipe

By swasthi , on June 16, 2020, 17 Comments, Jump to Recipe

Vegetable soup recipe – This easy, healthy & delicious mix vegetable soup is super quick to make. It just takes about 20 mins from start to finish to make a large pot of this flavorful and hearty soup. I have shared a basic recipe here. Flavor it & spice it up the way you like!

vegetable soup recipe

Vegetable soup can be made with any veggies of your choice. The taste & flavor of the soup depends on the vegetables & spices used. So make the right choice!

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Most times I make soups to use up the excess veggies or when someone at home is suffering from cold and congestion.

Last weekend we craved for a Indo Chinese dinner. So I got to make this mix veg soup & vegetable noodles.

I was left with so many chopped veggies after making the soup which I used to make Chinese pakora. There was some bottled homemade schezwan sauce in the fridge which went well with these.

The combination of Vegetable soup, Chinese pakora with schezwan sauce and noodles was so good that I thought of sharing the recipes here.

If Indo Chinese cuisine is not your thing then just serve this soup with some sandwiches or cheese toast.

1. Rinse all the vegetables under running water and chop them finely. Make sure all the veggies are of the same size otherwise one turns mushy and the other underdone.

2. Chop ginger and garlic as well.

How to make vegetable soup

3. Heat oil in a pot. Saute ginger, garlic and spring onion greens for a minute or 2. If using bay leaf and cinnamon you can add them here first.

frying ginger garlic for vegetable soup

4. Add all the veggies.

frying mix veggies

5. Then add in cabbage or any other leafy greens.

adding cabbage for vegetable soup

6. Fry all of them on a high flame for 2 to 3 mins to bring out aroma.

frying veggies on high flame

7. Pour water or stock. I used water here.

pouring water or broth
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8. Cover and cook until slightly tender.

simmering vegetable soup

9. Meanwhile in a separate bowl stir in cornstarch or arrow root powder with half cup water. Ensure it is lump free.

If using boiled potato, add it to a blender jar and pour half cup water. Puree to a smooth paste. I usually add 2 cups of water to the pot and then 1 cup for potato puree.

10. When the veggies turn slightly tender, pour the corn starch to the boiling vegetable soup. Stir continuously and cook until it turns slightly thick.

adding starch to vegetable soup

11. Add salt and sugar (optional).

adding salt sugar to soup
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12. Add then crushed pepper. You can also add white pepper.

adding pepper in vegetable soup

13. Turn off when the soup turns slightly thick. It thickens further after cooling. Very thick soup tastes starchy so do not thicken it a lot. The soup must be free flowing and not very thick.

I prefer to add apple cider vinegar when the soup cools down a bit. Taste the soup and add more salt if desired.

adding vinegar

14. Add red chili flakes and more spring onion greens.

garnishing vegetable soup with chilli flakes and spring onions

Serve vegetable soup hot or warm.

What vegetables can I put in the soup?

I generally use cabbage, carrots, beans, spring onions, mushrooms, broccoli, cauliflower, Indian spinach (palak), peas & sweet corn.

Apart from the veggies mentioned in the recipe you can also add about
half cup Indian palak or baby spinach (loosely measured then chopped)
2 to 3 fined chopped mushrooms
half cup broccoli or cauliflower
replace cabbage with bok choy

You can pour 1 cup more water for every addition of veggies.

Tips to make vegetable soup

  1. Veggies: The key to a good veg soup is the combination & the quantity of veggies used. The quantities given below goes well for our taste.
  2. Spices: 1 Bay leaf, half inch piece real cinnamon, pepper, red chili flakes & allspice are the spices that go well in this soup.
  3. Thickener : This recipe uses flour to thicken the soup. You can use oats powder, barley powder, corn starch or arrowroot powder. However flour can be replaced with 1 medium boiled potato. (details in the recipe card notes).
  4. Ginger is optional. If you have young kids, you may skip or use it grated.
  5. Vinegar or lemon juice & ginger are great for sore throat, detox and even congestion. You can also skip them if you don’t like the flavors.

Healthy variations

Skip the flour or starch for all these variations. These are healthy versions of the same recipe which I make for my family.

  1. Noodle vegetable soup: I add about 1 serving organic dry noodles once the water comes to a boil. The noodles cook up and thicken the soup. You will need 1 cup more water.
  2. Curried vegetable soup: Just add in the desired amount of curry powder. I have tried this with pav bhaji masala and it tastes great.
  3. Quinoa vegetable soup: I add about 4 tbsps quinoa to the same recipe. Just add them after the veggies are half done.
  4. Chicken vegetable soup: You can add about half cup cooked or grilled and shredded chicken. I usually saute the bone-in chicken in a tsp of oil until pale and then cook in water until tender. Then lastly I make the vegetable soup and pour the chicken stock to it. I shred the chicken and add it. It tastes yum.

I also have a similar recipe of chicken soup here.

I have doubled the recipe so you will find the quantities more than mentioned in the recipe.

More Soup recipes
Tomato Soup
Clear soup
Sweet corn soup
Mushroom Soup

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vegetable soup

Vegetable soup

Mix vegetable soup is a healthy, delicious & easy to make soup. Just add in your choice of veggies and get a great tasting flavorful homemade vegetable soup.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time10 minutes
Servings3
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • ½ tablespoon oil (or butter)
  • ½ tablespoon garlic fine chopped or minced
  • ¼ to ½ tablespoon ginger fine chopped or minced
  • 2 sprigs spring onions greens (or scallions)
  • 2 sprigs spring onion whites (or scallions)
  • ¼ cup carrots fine chopped
  • ¼ cup peas
  • ¼ cup sweet corn
  • ¼ cup french beans
  • ½ cup cabbage fine chopped
  • 2½ cups water or vegetable stock
  • 1 tablespoons corn flour (or 3 tbsp oats powder or 1 tbsp arrowroot powder) (optional) (refer notes)
  • ¼ cup water (to mix with flour)
  • ¼ teaspoon salt (adjust to taste)
  • ½ to 1 teaspoon sugar (optional)
  • 1 teaspoon vinegar (apple cider) or lemon juice

Spices

  • ¼ to ½ teaspoon red chilli flakes
  • ¼ to ½ teaspoon pepper powder (crushed pepper)
  • 1 small bay leaf optional
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Instructions

Preparation

  • Rinse the veggies thoroughly and chop them finely. You can also use a food processor.
  • Chop or mince ginger and garlic.

How to make vegetable soup

  • Heat oil in a pot.
  • Fry garlic, ginger, bay leaf (optional) and spring onion whites for a minute.
  • Then add all the other veggies and saute for 2 mins on a high flame to bring out the aroma.
  • Pour water or stock and cook covered until the veggies are slightly tender.
  • Meanwhile stir in the corn starch in ¼ cup water.
  • Pour the corn starch mixture to the boiling vegetable soup.
  • Cook stirring constantly until it turns slightly thick. It will thicken further upon cooling.
  • Add pepper, salt & sugar. Stir and turn off the stove. Let it cool down a bit.
  • Then add in vinegar and chilli flakes. Taste and add more salt if needed.
  • Serve vegetable soup hot or warm with some hakka noodles or cheese toast.
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Notes

Cornflour or cornstarch is used to thicken the vegetable soup. It can be replaced with 1 medium boiled potato or 3 tbsp oats flour or barley flour.
To make oat or barley flour, simply powder the rolled oats or barley in a blender to get a fine powder.
If using potato, puree it with 1 cup water in a blender until smooth and pour it. But the vegetable soup will have a flavor of potato so just flavor it up with bay leaf, cinnamon or any spice powders.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Vegetable soup
Amount Per Serving
Calories 80 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 220mg10%
Potassium 175mg5%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 5g6%
Protein 2g4%
Vitamin A 2250IU45%
Vitamin C 15mg18%
Calcium 28mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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vegetable soup
Vegetable soup recipe
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Vegetable soup recipe
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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  2. Jasmine says

    June 14, 2020

    Very nice like it

    Reply
  3. Winnie says

    May 18, 2020

    A simple but delicious soup. The addition of apple cider vinegar gives a good taste. Loved it.

    Reply
    • swasthi says

      May 19, 2020

      Glad to know Winnie
      Thank you

      Reply
  4. Praveen says

    April 10, 2020

    Just tried this recipe. It’s so simple. It came out to be so tasty. My kids love it too. Thanks a lot for sharing it.

    Reply
    • swasthi says

      April 11, 2020

      You are welcome! Glad it turned out good.

      Reply
  5. Ruhi says

    March 1, 2020

    Plz share manchaw soup

    Reply
    • swasthi says

      March 2, 2020

      Yes Ruhi
      I will.

      Reply
  6. Swetha says

    February 10, 2020

    5 stars
    Is it corn flour or corn starch ?

    Reply
    • swasthi says

      February 10, 2020

      Hi Swetha
      Both are same. It is white corn flour or corn starch

      Reply
  7. ravi says

    February 8, 2020

    5 stars
    what can I make with rice powder

    Reply
    • swasthi says

      February 9, 2020

      Hi Ravi,
      It depends on the kind of rice powder. You can use it to make dosas. Just soak half cup urad dal for 4 hours. Blend to a smooth batter. Mix 2 cups of rice flour with water until a batter consistency is achieved. Mix it with the urad dal. Ferment overnight and make dosas. You can also make some snacks. Here are some recipes
      Murukku
      thattai

      Reply
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  9. Sathyaraj says

    June 26, 2019

    5 stars
    Madam,
    Congrats and Thank you very much for your wonderful job….. because of you only my wife trying different varieties by seeing your website and YouTube videos….
    I personally request you to create an app that might be useful to more like us…..

    Reply
    • swasthi says

      June 27, 2019

      Hello Sir,
      You are welcome. So glad to know the recipes are helpful. Thanks for the comment. Currently we do not have an app yet. Not sure if I will be able to work on the app due to time constraints. Thanks again.

      Reply
  10. Siri says

    June 24, 2019

    5 stars
    Hi swasthi
    I made this vegetable soup on the weekend with vegetables left in the fridge. Came out really well. Can I keep this in the fridge and feed my 10 months old baby for breakfast. How much can I give? Thank you.

    Reply
    • swasthi says

      June 24, 2019

      Hi Siri,
      Glad you liked it. Not sure what veggies you have used to make this soup. When you make soup for baby it is good you make with the veggies you have already introduced. Here is a quick soup for baby – add small baby potato, half carrot or pumpkin,1 tbsp peas with 1 cup water to a cooker and pressure cook for 3 to 4 whistles. Cool completely and puree both stock and veggies. Hope this helps. Thanks for rating the recipe.
      🙂

      Reply
  11. Shamanth says

    June 20, 2019

    5 stars
    Simple and easy recipe , it will be useful this rainy season for cold, cough and fever.
    Thank you

    Reply
    • swasthi says

      June 20, 2019

      Hi Shamanth,
      You are welcome.
      Thank you.

      Reply

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