Vegetable Soup Recipe (Indian Veg Soup)

Ingredients

• 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 tablespoon corn starch (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

Steps

Preparation

1. Thoroughly rinse the vegetables and chop finely, using a food processor if wanted.
2. Prepare the ginger and garlic by chopping or mincing.

How to make Vegetable Soup

1. Let the oil heat in a pot.
2. Give the garlic, ginger, optional bay leaf and spring onion whites a minute of frying.
3. Add all the remaining vegetables and sauté over a high flame for 2 mins to bring out their aroma.
4. Pour in water or stock, cover and cook until the vegetables are slightly tender.
5. While the vegetables cook, stir the corn starch into ¼ cup water.
6. Pour the prepared corn starch mixture into the vegetable soup while it is boiling.
7. Keep stirring constantly while cooking the soup until it thickens slightly. It will thicken further on cooling.
8. Stir in pepper, salt and sugar, then switch off the stove and leave it to cool a little.
9. Follow with vinegar and chilli flakes. Taste, adding more salt if needed.
10. Hot or warm, serve the soup with hakka noodles or cheese toast.