Top 25 Delicious Vegetable Soup Recipes To Try Out Today

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Image : © Mqdee

It is time to stop buying those instant soup packets and try your hands at these homemade healthy and mouthwatering vegetable soup recipes. The ingredients for each of the soup are varied, but each one is nourishing and tasty on its own. Check out these 25 handpicked, lip smacking vegetable soup recipes!

25 Lip Smacking Vegetable Soups To Treat Your Taste Buds:

There are 5 different sections, each one with five differing recipes – mix veggie soups, winter soups, chilled soups, the Indian rasam variants, and protein packed delights. Each one is unique; each one is special. Delve into the world of soups with me right here:

Mixed Vegetable Soups:

Packed with veggies, these tasty soups offer nutrition to the whole body.

1. Simple Mix Vegetable Soup:

A low calorie soup, it comes with a good dose of nutrients, including fiber and vitamins. This can easily be served alongside a heavily tossed salad.

Ingredients:

  1. Tomato – 2, ripe, finely chopped
  2. Cabbage – 1 tbsp, finely chopped
  3. Red bell pepper – 1 tbsp, finely chopped
  4. Yellow bell pepper – 1 tbsp, finely chopped
  5. Ginger – ½ tsp, finely chopped
  6. Shallots – 5, peeled, finely chopped
  7. Garlic – 3 cloves, peeled, finely minced
  8. Cloves – 3
  9. Cinnamon powder – a pinch
  10. Bay leaf – 1, shredded
  11. Cooking oil – 1 tsp
  12. Salt – to taste
  13. Black pepper powder – to taste

Preparation:

  1. Heat oil on medium flame in a deep frying pan.
  2. Add garlic and onions. Sauté until both turn golden brown.
  3. Mix in the ginger pieces and give a quick sauté.
  4. Add bay leaf and cloves and sauté for 30 seconds.
  5. Mix in veggies and sauté for 2 to 3 minutes.
  6. Transfer to a large bowl and add about 2 cups water. Pressure cook for 2 whistles.
  7. Take out after pressure subsides. Discard the bay leaf and cloves.
  8. Add black pepper powder and salt to taste.
  9. Sprinkle a little cinnamon powder and serve hot.

2. Clear Mixed Vegetable Soup:

This one is a dieter’s delight. Packed with nutrition and taste, this can be enjoyed with a handful of toasted almonds and fresh crunchy salad.

Ingredients:

  1. Carrots – 1/8 cup, diced
  2. Peas – 1/8 cup
  3. Cauliflower – 1/8 cup, finely chopped florets
  4. Cabbage – 1/8 cup, finely sliced
  5. Sweet corn kernels – 1/8 cup
  6. French Beans – ¼ cup, finely chopped
  7. Broccoli – ¼ cup, finely chopped florets
  8. Garlic – 6 cloves, crushed
  9. Cooking oil – 1 tbsp
  10. Water – 2 cups
  11. Corn flour – 2 tsp
  12. Salt – to taste
  13. White pepper powder – to taste
  14. Chili vinegar – 1 tsp
  15. Tabasco sauce – 1 tsp

Preparation:

  1. Add cooking oil to a preheated pan kept on medium to high flame.
  2. Add garlic and sauté until garlic loses its raw flavor.
  3. Add the veggies and sauté for another 3 minutes.
  4. Mix in Tabasco sauce and salt.
  5. Add water and allow the soup to come to a boil.
  6. Lower the flame and simmer for about 10 to 15 minutes or until the vegetables turn crispy.
  7. Dissolve corn flour in 1 tsp water and mix in with the soup.
  8. Simmer for one minute more.
  9. Adjust seasoning to taste and serve hot.

3. Creamy Mix Vegetable Soup:

This creamy soup is quite to prepare. The spices are optional and hence kids will enjoy the same when served with a little cheese and zero spice.

Ingredients:

  1. Mixed vegetables – 2 cups [French beans, cauliflower, carrot, peas]
  2. Onion – 1, large, finely chopped
  3. Garlic – 5 cloves, peeled, finely chopped
  4. Cooking oil – 2 tbsp or Butter – 2 tbsp, melted
  5. Milk – 2 ½ cups [If on diet, use skimmed milk]
  6. Salt – to taste
  7. Black pepper powder – to taste
  8. Water – if required, to adjust the consistency
  9. Grated cheese – 2 tbsp, for garnishing

Preparation:

  1. In a preheated skillet placed on medium to high flame, heat butter/oil.
  2. Add crushed garlic and onion and sauté until onion turns translucent.
  3. Add the veggies and sauté for about 3 more minutes.
  4. Add milk and allow the mixture to come a boil.
  5. Lower the flame to low. Cover and cook the vegetables until it turns tender.
  6. Allow the mixture to cool. Blend it into a smooth mixture.
  7. Season to taste. Add water, if desired to adjust the thickness.Simmer for 2 minutes.
  8. Serve hot garnished with grated cheese.

4. Sweet Corn Vegetable Soup:

This one is a variation of the above mentioned soup, but tastes even better. Make sure you add a generous pinch of black pepper powder while you serve this during winters to beat the cold.

Ingredients:

  1. Mixed vegetables – 1 ½ cups [French beans, carrot, peas]
  2. Sweet corn kernels – ½ cup, steamed
  3. Onion – 1, large, finely chopped
  4. Garlic – 10 cloves, peeled, finely chopped
  5. Cooking oil – 2 tbsp or Butter – 2 tbsp, melted
  6. Milk – 2 ½ cups [If on diet, use skimmed milk]
  7. Salt – to taste
  8. Black pepper powder – to taste
  9. Water – if required, to adjust the consistency

Preparation:

  1. In a preheated skillet placed on medium to high flame, heat butter/oil.
  2. Add crushed garlic and onion and sauté until onion turns translucent.
  3. Add the veggies and sauté for about 3 more minutes.
  4. Add milk and allow the mixture to come a boil.
  5. Lower the flame to low to medium, cover, and cook until vegetables turn tender.
  6. Allow the mixture to cool and blend into a smooth mixture.
  7. Mix in the steamed sweet corn kernels.
  8. Season to taste.
  9. Add water, if desired to adjust the thickness, and simmer for 2 minutes.
  10. Serve hot.

5. Easy Minestrone Soup:

I fell in love with this soup the very first time I tasted it at a restaurant—love at first taste you can say!

Ingredients:

  1. Carrot – 1, peeled, finely chopped
  2. Zucchini – 1, coarsely chopped
  3. Celery stalk – 1, chopped
  4. Beans – 8, finely chopped
  5. Sweet corn kernels – ¼ cup
  6. White cow peas – 1 cup, cooked
  7. Garlic – 5 cloves, finely chopped
  8. Onion – 1, large, peeled, finely chopped
  9. Tomatoes – 3, pureed
  10. Macaroni – ½ cup, cooked
  11. Red paprika – 2 tsp
  12. Dried oregano – 1 ½ tsp
  13. Basil leaves – 3, fresh
  14. Salt – to taste
  15. Black pepper powder – to taste
  16. Cooking oil – 2 tsp

Preparation:

  1. Keep a large pan on medium to high flame, and heat oil.
  2. Add garlic and onions, and sauté until onions turn pale brown.
  3. Mix in the veggies except zucchini. Put enough water to cover them.
  4. Boil the mixture for 5 minutes, lower the flame, and cook until the veggie turn crisp tender.
  5. Mix in the tomato puree and cooked peas along with macaroni and zucchini and cook for 5 more minutes.
  6. Mix in salt, paprika, and herbs, and cook for 2 more minutes.
  7. Mix in black pepper powder and serve hot.

Winter Soups:

I have named these as ‘winter soups, but they can actually be enjoyed at any time of the year.

6. Clove Flavored Tomato Soup:

The luscious combination of cloves and black pepper powder definitely warms you up.

Ingredients:

  1. Tomato – 6 large, washed thoroughly
  2. Water – 4 cups
  3. Butter – ½ tsp
  4. Sugar – 1 tsp
  5. Salt – to taste
  6. Black pepper powder – to taste
  7. Cumin seeds – 1 tsp
  8. Cloves – 6

Preparation:

  1. Add washed tomatoes along with water to a large bowl and pressure cook up to 4 whistles.
  2. Take out from the pressure cooker, remove the peels, and allow it to cool.
  3. Add to a blender and blend to a smooth paste.
  4. Using a strainer, strain the mixture to remove the seeds, if any.
  5. Add to a non-stick saucepan to boil it. Simmer for 3 minutes.
  6. Add water, if necessary to adjust the thickness.
  7. Season as required.
  8. Turn off and keep aside.
  9. In a small pan, heat butter. Add cumin seeds and cloves and allow these to splutter.
  10.  Pour atop the soup.
  11. Serve the soup divided equally among soup bowls.

7. Dahi Shorba:

While the actual Dahi Shorba calls for the use of Bengal gram flour, this one is a little different and uses sour buttermilk.

Ingredients:

  1. Sour buttermilk – 1 cup
  2. Water – 1 ½ cups
  3. Turmeric powder – ½ tsp
  4. Curry leaves – 8, washed and finely chopped
  5. Cumin seeds – 1 tsp
  6. Ginger – 1 2-inch piece, peeled and finely chopped
  7. Salt – to taste
  8. Black pepper powder – to taste

Preparation:

  1. Dilute the buttermilk with water.
  2. Coarsely blend the curry leaves with salt, cumin seeds, and ginger root.
  3. Add the curry leave mixture to the buttermilk. Add turmeric powder, and allow the mixture to come to a boil on medium to high flame.
  4. Mix in black pepper powder, lower the flame, and simmer for 3 minutes.
  5. Turn off the heat, remove from the fire, and serve hot.

8. Tamatar Shorba:

A delicious, tangy blend of tomatoes and coconut milk, it comes spiced with green chilies and cumin seeds. The tanginess of this soup is often offset by the sweetness rendered by the jaggery or molasses.

Ingredient:

  1. Tomatoes – 1 cup, roughly chopped
  2. Coconut milk – ¼ cup
  3. Butter – 2 tsp, melted
  4. Cumin seeds – ½ tsp
  5. Curry leaves – 5
  6. Bengal gram flour – ½ tsp
  7. Green chilies – 2, slit lengthways
  8. Jaggery or molasses – ½ tbsp
  9. Salt – to taste
  10. Coriander – 1 tbsp, finely chopped

Preparation:

  1. Cook tomatoes with 1 cup water until tomatoes turn soft.
  2. Allow the mixture to cool and then blend into a smooth puree.
  3. Strain and keep aside.
  4. Dissolve the Bengal gram flour in coconut milk to form a lump-free mixture and keep aside.
  5. Heat the butter in a non-stick pan on medium to high flame.
  6. Add cumin seeds and allow to these splutter.
  7. Add curry leaves and chilies, and sauté for about 1 minute.
  8. Mix in the strained puree and coconut milk mixture.
  9. Add salt, mix well, and cook for 5 minutes.
  10. Mix in the jaggery and cook for a minute or two, stirring intermittently.
  11. Mix in coriander leaves and serve hot.

9. The Ultimate Crispy Soup:

This comes with a little twist! The actual recipe calls for the use of cooked and dried rice. However, I add roasted whole wheat noodles to get that crunchiness.

Ingredients:

  1. Cauliflower – ½ cup, cut into big pieces
  2. Carrots – 2, peeled and roughly sliced
  3. Lettuce leaves – 1 tbsp, chopped roughly
  4. Celery – ½ tbsp, chopped
  5. Onions – 1, large, sliced
  6. Garlic – 2 cloves, crushed
  7. Tomato – 1, medium sized
  8. Whole wheat noodles – 5 tbsp, dry roasted to crispy brown on medium to high heat
  9. Oil – 1 tbsp
  10. Salt – to taste
  11. Red paprika flakes – 1 tbsp
  12. Black pepper powder – ½ tsp
  13. Water – 2 cups

Preparation:

  1. Heat oil in a preheated pan placed on medium to high flame.
  2. Add crushed garlic and onions. Sauté until onions turn translucent.
  3. Mix in veggies, except lettuce and tomatoes, and cook for 4 minutes.
  4. Add water, the chopped tomatoes and lettuce, and let the mixture to come to a boil.
  5. Mix in salt and spices to taste.
  6. Serve hot sprinkled with roasted and crispy noodles.

10. Stir Fry Soup:

Crispy veggies in a clear soup with chilies adding the fiery touch!

Ingredients:

  1. Cabbage – 1/8 cups, shredded
  2. Red bell pepper – ¼, cut into thin strips
  3. Yellow bell pepper – ¼, cut into thin strips
  4. Spring onion – ½ stalk, sliced
  5. Garlic – 2 cloves, crushed
  6. Chili vinegar – ½ tsp
  7. Salt – to taste
  8. White pepper powder – to taste
  9. Butter – 1 tbsp, melted
  10. Boiling hot water – 2 cups
  11. Red chilies – 1, slit lengthways

Preparation:

  1. Add chilies to 1 cup hot water and keep aside.
  2. Remove the chilies from water, pound with garlic to make a smooth paste and keep aside.
  3. Melt butter in a saucepan and stir fry the chili garlic paste for 2 minutes.
  4. Mix in veggies and sauté for about 3 minutes.
  5. Add 1 cup of water, vinegar, and salt and bring the mixture to a boil.
  6. Serve hot with red paprika and black pepper.

Chilled Soups

These cold soups are delightful and can be enjoyed during summer and spring.

11. Tomato Gazpacho:

This recipe is a low calorie that is packed with loads of veggies, including bell peppers and cucumbers.

Ingredients:

  1. Tomatoes – 4, medium sized, chopped roughly, blanched
  2. Cucumber – ¾ cup, peeled, chopped
  3. Green bell pepper – ¼ cup, finely chopped
  4. Tabasco sauce – 1 tsp
  5. Salt – to taste
  6. Sugar – ½ tsp
  7. Water – ½ cup

For Added Crunch:

  1. Red bell pepper – 2 tbsp, finely chopped
  2. Onions – 2 tbsp, finely chopped
  3. Cucumber – 2 tbsp, finely chopped
  4. Whole wheat noodles – 2 tbsp, dry roasted until golden brown

Preparation:

  1. Blend ingredients 1 to 3 with water to a smooth puree.
  2. Transfer to a strainer and strain the mixture into a large bowl.
  3. Mix in the spices and sauce well.
  4. Refrigerate for 120 minutes.
  5. While serving, sprinkle the veggies and noodles.

12. Cucumber Soup:

Cucumber tastes fabulous – irrespective of the form it is used. And when blended into a soup, it easily becomes more versatile. This silky smooth soup tastes good cold or warm.

Ingredients:

  1. Cucumber – 1 cup, peeled, deseeded, thinly sliced, halved
  2. Garlic – 2 cloves, mined
  3. Shallots – 6, finely chopped
  4. Olive oil – 1 tsp
  5. Vegetable stock – ¼ cup
  6. Lemon juice – 1 tsp
  7. Salt – to taste
  8. Cayenne pepper – to taste
  9. Black pepper powder – to taste
  10. Low fat yogurt – 1/8 cup
  11. Avocado – ¼, diced
  12. Parsley – 1 tbsp, fresh and chopped

Preparation:

  1. Add oil to a large saucepan placed on medium to high heat.
  2. As the oil heats up, add garlic and shallots, and cook until both turn tender.
  3. Mix in lemon juice and cook for 60 seconds more.
  4. Add 3/4th of the cucumber slices along with the stock, cayenne, pepper, and salt.
  5. Bring the mixture to a boil, lower the flame, and simmer on reduced heat for about 10 minutes.
  6. Allow to cool and blend along with avocado and parsley to a smooth mixture.
  7. Transfer to a mixing bowl and mix in the yogurt.
  8. Refrigerate for 3 hours to chill.
  9. Sprinkle rest of the chopped cucumbers before serving.

13. Pineapple Gazpacho:

A refreshing soup, it will rouse your taste buds. It doubles up a sweet starter and as an awesomely healthy dessert too! Use fresh pineapple juice for intensifying the flavors. Just make sure you give it a good 24 hour chilling time for the flavors to deepen.

Ingredients:

  1. Pineapple – 1, semi-ripe, peeled, cut into chunks
  2. Red bell pepper – ½ cup, diced into ¼ inch pieces
  3. Cucumber – ½ cup, diced into ¼ inch pieces
  4. Red onions – ½ cup, finely chopped
  5. Serrano chilies – 1, minced
  6. Lemon juice – 2 tbsp, freshly squeezed
  7. Salt – to taste
  8. Coriander – 1 tbsp, chopped

Preparation:

  1. Add the pineapple slices to a juicer and blend to a smooth puree.
  2. Transfer to a mixing bowl and mix in bell pepper slices, cucumbers, and coriander leaves.
  3. Mix in lemon juice and salt per taste.
  4. Refrigerate for 24 hours to allow the flavors to steep.
  5. Take out, mix in chilies and onions, and refrigerate again for 2 hours before serving.
  6. Serve chilled with a garnish of freshly chopped coriander leaves.

14. Raw Mango Soup:

Tangy, sweet, spicy, salty- all the flavors burst in your mouth in a unique, yet blended way. It is ideal for those who are on diet. Add a little ginger for that added kick!

Ingredients:

  1. Raw mango – 1, large, peeled, de-stoned, and cut into chunks
  2. Water – ½ cup
  3. Red chili powder – 2 tsp or to taste
  4. Jaggery – to taste
  5. Cumin seed powder – ½ tsp
  6. Salt – to taste
  7. Ginger – 1 1-inch piece, finely grated

Preparation:

  1. Cook raw mango in water in pressure cooker up to 3 whistles.
  2. Allow to cool and process along with rest of the ingredients to a creamy, smooth mixture.
  3. Adjust the seasoning as desired.
  4. Chill for 3 to 4 hours and serve.

15. Gingery Watermelon Soup:

Packed with lycopene, this one is perfect for summers. While the original recipe uses riesling for a crispy appeal, I have omitted the same.

Ingredients:

  1. Watermelon – 2 cups, diced
  2. Sugar – ¼ cups or sugar substitute, if desired [You can adjust this according to the sweetness of watermelon]
  3. Water – 1/8 cups
  4. Ginger – 1 tbsp, freshly grated, divided
  5. Mint – 3 leaves, washed
  6. Crushed ice – ½ cup
  7. Watermelon – ½ cup, cubed, frozen

Preparation:

  1. Mix half cup frozen watermelon with sugar and mint and keep aside.
  2. Blend 2 cups of watermelon with ginger and mint to a smooth mixture.
  3. Keep aside for about 30 minutes.
  4. Strain the blended mixture, top with frozen cubes, and serve.

Rasams

These soup recipes come from the kitchens of South India. They are versatile and can be served alongside rice too.

16. Lemon Tomato Rasam:

Simple, easy to make and great to taste, it actually is a good antidote for cold.

Ingredients:

  1. Tomatoes – 2, cut into large cubes
  2. Tuvar dal – 1 tsp, cleaned and soaked in hot water
  3. Red chili powder – ½ tsp
  4. Coriander powder – 1 tsp
  5. Cumin seed powder – ½ tsp
  6. Black pepper powder – 1 tsp
  7. Turmeric powder – 1 tsp
  8. Salt – to taste
  9. Cumin seeds – ½ tsp
  10. Mustard seeds – ½ tsp
  11. Curry leaves – 6, washed, coarsely chopped
  12. Coriander leaves – 1 tbsp, finely chopped
  13. Clarified butter – 1 tsp
  14. Asafetida – ½ tsp
  15. Lemon juice – 1 tbsp or to taste

Preparation:

  1. Pressure cook tuvar dal and tomatoes, in two separate bowls, for 5 whistles.
  2. Remove the tomato peels and blend to a smooth mixture.
  3. Transfer to a saucepan and mix in the spice powders and asafetida, except black pepper powder and cumin seed powder.
  4. Allow the mixture to come to a boil.
  5. Lower the flame and simmer for 3 minutes or till rasam starts becoming frothy.
  6. Mash tuvar dal and mix in the tomato mixture.
  7. Adjust salt and mix in black pepper powder and cumin seeds powder.
  8. In a small saucepan, heat clarified butter.
  9. Add mustard seeds and cumin seeds and allow these to splutter.
  10. Add the curry leaves and sauté for 1 minute.
  11. Pour this over the rasam and mix in chopped coriander leaves and lemon juice.
  12. Serve hot.

17. Pepper Rasam:

Packed with freshly ground black pepper powder, this one is made up using concentrated tamarind pulp. Dilute it with as much water as you need. Add more black pepper powder if you want a fiery one.

Ingredients:

  1. Tamarind – One small lemon sized ball, soaked in hot water
  2. Water – 2 cups
  3. Black pepper powder – 1 tbsp
  4. Cumin seed powder – ½ tbsp
  5. Turmeric powder – a pinch
  6. Clarified butter – 1 tsp
  7. Curry leaves – 10, roughly chopped
  8. Salt – to taste
  9. Cumin seeds – 1 tsp
  10. Mustard seeds – ½ tsp

Preparation:

  1. In a deep pan placed on medium to high heat, add clarified butter.
  2. As it gets heated up, add mustard seeds and cumin seeds and allow these to splutter.
  3. Add curry leaves and sauté for 30 seconds.
  4. Meanwhile extract tamarind gravy and discard the tamarind.
  5. Pour the tamarind extract into the pan, and add spice powders and salt.
  6. Let the mixture come to a boil.
  7. Lower the flame to low to medium and simmer until tamarind loses its raw flavor.
  8. Adjust seasoning and serve hot.

18. Garlic Rasam:

There are various ways of preparing this spicy soup. This one is easy and tastes fabulous too.

Ingredients:

  1. Tamarind – 1 lemon sized ball, and soaked in 2 cups of water
  2. Coriander leaves – 2 tbsp, finely chopped
  3. Salt – to taste
  4. Garlic – 15 cloves, peeled
  5. Green chili – 2, chopped roughly
  6. Black peppercorns – 1 tsp
  7. Cumin seeds – ½ tsp
  8. Cooking oil – 1 tsp
  9. Turmeric powder – ½ tsp
  10. Asafetida – a pinch
  11. Curry leaves – 12

Preparation:

  1. Grind 6 cloves of garlic with green chilies, cumin seeds, and black peppercorns to a coarse mixture. Keep aside.
  2. Extract the tamarind juice and discard the leftover.
  3. Add tamarind extract along with turmeric powder to a large saucepan and place it on medium to high heat.
  4. Meanwhile, in a small frying pan, add cooking oil.
  5. As it gets heated up, add mustard seeds and cumin seeds and allow these to splutter.
  6. Crush rest of the garlic cloves and add to the cumin mixture with curry leaves and sauté until the former turns brown.
  7. Add tomato and sauté until it turns pulpy.
  8. Add this tomato mixture to the tamarind extract and allow the mixture to boil until tamarind loses its raw flavor.
  9. Mix in the coarsely ground garlic mixture and salt and simmer for 5 minutes more.
  10. Garnish with coriander leaves and serve hot.

19. Mango Rasam:

This one is from the kitchens of Andhra Pradesh. While the preparation is quite similar to that of pepper rasam, sour raw mango is used here in place of tamarind.

Ingredients:

  1. Tamarind – One small lemon sized ball, soaked in hot water
  2. Water – 2 cups
  3. Black pepper powder – 1 tbsp
  4. Cumin seed powder – ½ tbsp
  5. Turmeric powder – a pinch
  6. Oil – 1 tsp
  7. Curry leaves – 10, roughly chopped
  8. Salt – to taste
  9. Cumin seeds – 1 tsp
  10. Mustard seeds – ½ tsp
  11. Coriander leaves – 2 tbsp, finely chopped

Preparation:

  1. Wash mango thoroughly and peel its skin.
  2. Cut into fine cubes and add to a large bowl.
  3. Add turmeric powder, green chili, and water. Pressure cook for 4 whistles.
  4. Take out the mango after the pressure subsides and allow it to cool.
  5. Transform to a blender and blend to a semi-smooth puree.
  6. Strain the puree into a clear liquid. Keep aside.
  7. Add spice powders and salt to the mango puree. Allow the mixture to come to a boil.
  8. Take off from the heat.
  9. Place a small pan on medium to high flame and heat the oil.
  10. Add mustard and cumin seeds and curry leaves and allow the seeds to splutter.
  11. Pour over the mixture and serve hot garnished with coriander leaves.

20. Neem Flower Rasam:

It is slightly bitter, but a dose of good health.

Ingredients:

  1. Tamarind – 1 small lemon sized ball, soaked in 2 cups of water
  2. Red chilies – 4
  3. Salt – to taste
  4. Tuvar dal – 2 tsp [ 1 tsp soaked in hot water]
  5. Clarified butter – 2 tsp
  6. Neem flowers – 10
  7. Mustard seeds – 1 tsp
  8. Curry leaves – 10

Preparation:

  1. Extract tamarind juice and discard the leftover.
  2. In a pan, heat 1 tsp clarified melted butter.
  3. Add red chilies and sauté for 2 minutes.
  4. Add the tamarind extract and boil on medium to high flame until the raw flavor disappears.
  5. In a small pan, add rest of the clarified butter and heat it.
  6. Add mustard seeds and allow to the seeds to splutter.
  7. Mix in curry leaves and fry for 10 seconds.
  8. Add neem flowers to the same pan and sauté until it becomes golden brown.
  9. Mix in water, salt, and the sautéed ingredients to the boiled tamarind mixture. Allow the mixture to come to a boil.
  10. Take off from heat and serve hot.

Protein Rich Soups

Protein infused soups make an ideal meal substitute for those who are on weight loss journey.

21. Carrot Beet Moong Dal Soup:

Packed with lentils and veggies, this makes a tasty drink on cold winter days.

Ingredients:

  1. Carrots – ¼ cup, finely chopped
  2. Beets – ¼ cup, peeled and finely chopped
  3. Split green gram lentils or moong dal – 1/8 cup, washed and well-drained
  4. Black pepper powder – 1 tsp, freshly ground, or to taste
  5. Garlic – 6 cloves, peeled and finely chopped
  6. Onions – 1/8 cups, finely sliced
  7. Tomatoes – 1, small, finely chopped
  8. Skim milk – 1/8 cup
  9. Salt – to taste
  10. Cumin seeds – ½ tsp
  11. Cloves – 2
  12. Oil – 1 ½ tsp

Directions:

  1. Place a non-stick pan on medium heat.
  2. Heat 1 tsp oil.
  3. Add onions and garlic and sauté on medium flame until the raw smell disappears and onions and garlic turn brown.
  4. Add carrots and beets and cook for a minute.
  5. Mix in tomatoes and cook for 2 more minutes.
  6. Roast washed moong dal in a different pan until a nice aroma comes.
  7. Add moong dal, the veggie mixture, and about 1.5 cups of water to a large bowl.
  8. Pressure cook for 3 whistles on high flame. Lower the flame and cook for an additional 3 minutes.
  9. Take out after the pressure subsides and allow it to cool.
  10. Add to a blender and blend to a smooth mixture.
  11. Add to the non-stick pan, mix in milk, ¼ cup water, salt, and black pepper powder and boil for a minute.
  12. In a small pan, add rest of the oil.
  13. As it gets heated, add cumin seeds and cloves and allow it to splutter.
  14. Pour over the soup and serve immediately.

22. Tomato Masoor Dal Soup:

This is a wonderful source of protein. It is also keeps your cholesterol levels under control.

Ingredients:

  1. Tomato – ½ cup, chopped
  2. Onion – ¼ cup, chopped
  3. Garlic – 5 cloves
  4. Masoor dal – ¼ cup, washed and soaked in 1 cup of hot water
  5. Chili powder – ½ tsp
  6. Turmeric powder – ½ tsp
  7. Salt – to taste
  8. Oil – 2 tsp
  9. Black pepper powder – to taste

Preparation:

  1. Add oil to a preheated pan and heat well.
  2. Mix in garlic and onion and sauté the onions until onions turn golden.
  3. Mix in tomatoes and cook until tomatoes turn pulpy.
  4. Add soaked dal, chili powder, and turmeric water and 1.5 cups water.
  5. Pressure cook for up to 3 whistles.
  6. Take out from the cooker after pressure subsides completely.
  7. Allow to cool and blend the mixture to a smooth puree.
  8. Transfer to a strainer and strain.
  9. Mix in ½ a cup of water and heat until mixture comes to a boil.
  10. Lower the heat and simmer for 5 more minutes.
  11. Add black pepper powder and serve hot.

23. High Protein Vegetable Soup:

Beat your winter blues with this high protein comfort soup.

Ingredients:

  1. Carrots – 1, peeled, finely sliced
  2. Turnip – ½, peeled, finely sliced
  3. Onion – ½, finely diced
  4. Vegetable stock – 2 cups
  5. Lentils – ½ cup, rinsed
  6. Bay leaf – 1
  7. Oil – ½ tbsp
  8. Salt – to taste

Preparations:

  1. Place a medium sized saucepan on low to medium heat.
  2. Mix in olive oil and when it heats up, mix in onion.
  3. Sauté until tender.
  4. Mix in turnip, carrots, and bay leaf and cook until the veggies turn soft.
  5. Add the stock and let the mixture simmer for a few minutes.
  6. Mix in lentils and cook for 30 minutes or until the lentils turn soft.
  7. Season as desired.
  8. Serve hot.

24. Rajma Shorba:

Opt for this protein laden soup as a post workout meal and boost up your energy levels.

Ingredients:

  1. Rajma or Red kidney beans – 2 cups
  2. Onions – ½ cup, roughly chopped
  3. Tomato – ½ cup, roughly chopped
  4. Garlic – 3 cloves, peeled, crushed
  5. Ginger – 1 inch, peeled, roughly chopped
  6. Green chilies – 2
  7. Lemon juice – 1 tbsp
  8. Turmeric powder – ½ tsp
  9. Salt – to taste
  10. Hot water – 3 cups
  11. Oil – 1 tbsp

Preparation:

  1. Wash beans thoroughly and soak in hot water for 1 hour.
  2. Heat oil and sauté onions, garlic, and ginger until onions turn golden.
  3. Add to the beans along with green chilies and pressure cook for 4 whistles.
  4. Take out after pressure subsides.
  5. Cool and blend to a smooth mixture.
  6. Transfer to a low heat and mix in salt and turmeric powder.
  7. Heat on low flame for 3 minutes.
  8. Add water, if necessary, to adjust thickness.
  9. Serve hot.

25. Penne Pasta Black Eyed Peas Spicy Soup:

It is a fiber packed soup prepared with penne pasta and black eyed peas. Serve it with tossed salad.

Ingredients:

  1. Dried black eyed peas – 2 cups
  2. Red bell pepper – ¼ cup, diced
  3. Yellow bell pepper – ¼ cup, diced
  4. Carrots – 3, peeled, chopped
  5. Garlic – 5, peeled, minced
  6. Onions – 1 cup, diced
  7. Oil – 1 tbsp
  8. Mixed herbs – 2 tsp
  9. Salt – to taste
  10. Black pepper powder – to taste
  11. Penne pasta – ½ cup, cooked al dente
  12. Skim milk – 1 cup

Preparation:

  1. Cook black eyes peas until soft and keep aside.
  2. In a skillet over medium heat, sauté the onion and garlic in vegetable oil until tender. Add the bell pepper and carrots. Sauté and stir for 2 to 3 minutes.
  3. Add skim milk and boil for about a minute.
  4. Add salt to taste.
  5. Transfer to a larger vessel and pressure cook for 3 to 4 whistles.
  6. Take out after pressure subsides, cool, and blend to a smooth paste.
  7. Add water to adjust the consistency.
  8. Place it on medium heat, mix in spices, black eyed peas, and cooked pasta. Allow to come to a boiling point.
  9. Lower the flame and simmer on low to medium flame for about 5 minutes.
  10. Serve hot with a spicy sauce.

These are my choices for vegetable soups, each one on a different day. Which one are you going to try today? Try each one of them a different day and let me know your view.

Do you have any special vegetable soup recipes? Share with us in the comments section below.

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