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Mixed Vegetable Soup

Ingredients
  Chopped mixed vegetables 2 Cup (32 tbs) (like carrots)
  Tomatoes 3 Medium
  Garlic ginger 1 1⁄2 Teaspoon, grated
  Water 2 1⁄4 Cup (36 tbs)
  Cornstarch 1 Teaspoon
  Oil/Butter 1 Tablespoon
Directions

Cook vegetables by adding 2 cups of water and salt to taste until tender.
Heat oil in a pot. Add grated ginger and garlic and saute for few seconds.
Add diced tomatoes and cook till soft.
Blend to a puree with a hand blender.
Add in the cooked vegetables and bring to a boil.
Add cornstarch dissolved in 1/4 cup of water.
Continue to cook until the soup thickens. Add in the bean sprouts and crushed peppercorns and mix well. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Savory
Dish: 
Soup
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 114 Calories from Fat 71

% Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1 g5.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 153.8 mg6.4%

Total Carbohydrates 10 g3.5%

Dietary Fiber 2.4 g9.4%

Sugars 5.5 g

Protein 2 g3.5%

Vitamin A 30.7% Vitamin C 39.1%

Calcium 1.8% Iron 3.5%

*Based on a 2000 Calorie diet

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Mixed Vegetable Soup Recipe