

Vegetable Soup Ingredients |
Method |
Tips to Enhance the Taste |
Serving Ideas |
Nutritional Content in Vegetable Soup |
Frequently Asked Questions |
During the chilly winter months, a bowl of warm vegetable soup is all we need. To make it healthier and tastier, this recipe uses a variety of veggies and vegetable stock. This amazing yet savoury vegetable soup recipe is not only simple to make but also adaptable so that you may add your preferred flavour with particular vegetables. For best results, fresh veggies should be used; however, canned vegetables can also be used.
Recipe Name | Vegetable Soup |
Place of Origin | Maharashtrian |
Total Time Taken | 30 minutes |
Preparation Time | 10 minutes |
Vegetable Soup Ingredients
- 2 tablespoons chopped Spring Onion (or normal onion)
- 2 teaspoons minced Garlic
- 1/4 teaspoon Ground Black Pepper
- 1/2 tablespoon Vinegar
- 2 tablespoons Cornstarch (white corn flour)
- 1/2 tablespoon Butter or Oil
- 1/3 cup chopped Carrots
- 1/3 cup chopped Green Cabbage
- 1/3 cup Sweet Corn Kernels
- 1/3 cup chopped French Beans
- 2 1/2 cups Water or Vegetable Stock
- Salt to taste
Method
Step 1: All the vegetables, including the carrot, cabbage, french beans, onion, and garlic, should be finely chopped.
Step 2: In a small dish, add 2 teaspoons of cornstarch (corn flour).
Step 3: Mix thoroughly after adding 3 tablespoons of water.
Step 4: In a big, heavy-bottomed stockpot, heat 1/2 tablespoon of butter or oil over medium heat. Include the minced onion and garlic. Cook for 1-2 minutes.
Step 5: Combine carrots, cabbage, sweet corn kernels, french beans, and salt in a mixing bowl (only for veggies).
Step 6: Cook for 3-4 minutes, stirring occasionally.
Step 7: Pour in 2 1/2 cup water or veggie stock. Bring the mixture to a boil, stirring constantly. When it begins to boil, add salt (add as required as we have already added salt for veggies).
Step 8: Stir in the black pepper powder.
Step 9: Stir continuously for a minute to prevent lump development with the cornstarch-water mixture.
Step 10: Cook, stirring constantly, until the sauce thickens and there is no trace of raw cornstarch. It will take approximately 7-8 minutes. Mix in the vinegar thoroughly.
Step 11: At this point, taste the soup for seasonings and add more if necessary. Turn off the heat. Serve the hot soup of veggies in individual serving bowls.
Tips to Enhance the Taste
- In a mixture of tomato paste and olive oil, sauté onions, carrots, and celery. The soup has a lot of flavour thanks to the tomato paste.
- Garlic, ground fennel seeds, pepper, and salt can be used to enhance the flavour.
- Add a can of diced tomatoes, potatoes, cabbage, bay leaves, and vegetables.
- The addition of a corn flour slurry thickens the soup.
- Furthermore, do not overcook veggies as they will get mushy.
- More salt, pepper, and a dash of acid such as apple cider vinegar or lemon juice can be added to taste.
- Simmer the vegetables until they are soft (about 20 minutes).
- Cook for five more minutes after adding the frozen peas.
Serving Ideas
Fresh and delicious vegetable soup is more pleasurable as a snack or a nutritious breakfast during the chilly winter mornings and evenings. To enjoy its sweetness, no special occasion is necessary. It makes a great stomach-filling, low-calorie starter for lunch or dinner and gives the body all the nutrients it needs without adding any extra calories to the diet.
Nutritional Content in Vegetable Soup
Calories | 137 kcal |
Fats | 6g |
Carbs | 20g |
Protein | 3g |
Frequently Asked Questions
Q. What improves the flavour of vegetable soup?
Add a squeeze of citrus or a splash of vinegar (of any sort). You’d probably need a little extra salt. Salt eliminates the blandness and aids in balancing components with bitter flavours.
Q. What is the shelf life of vegetable soup?
It is nutritious, soothing, and entirely vegetarian (when you use veggie broth). It is ideal to prepare in advance for supper the same evening or lunch the next day – because it preserves well and tastes even better later. In the refrigerator, leftover soup will keep for about three days. It can be frozen for at least a month.
Q. How nutritious is veggie soup?
Soups made with vegetables and broth may be rich in fibre, vitamins, and minerals while being low in calories and fat.
Q. Can you consume veggie soup every day?
While some soups might completely wreck your diet (cream-based types can be especially heavy in fat and calories), the majority are a fantastic way to get your recommended daily intake of vegetables.
Q. Can soup be freezed?
You certainly can freeze the soup. There are veggies to chop, seasonings to buy, and other ingredients to choose from on the counter while making a fresh batch of soup. So, if you want to skip the entire process the next time, freezing the soup will be a great idea.
Q. What is served alongside veggie soup?
Although vegetable soup is perfectly acceptable as a light supper on its own, you can choose to serve it alongside a salad and some crusty bread (such as sourdough) or crackers. Serve with a slice of crusty bread such as homemade sourdough. You may also try vegan cornbread or muffins prepared with pumpkin.
Q. Is it okay to keep veggie soup out all night?
The USDA advises against eating soup or stew that has been left out for more than two hours (including overnight). Even if you reheat food to kill bacteria, the bacteria may have produced toxins that reheating won’t be able to remove. This holds true for all soups and stews, meat-based or not.