Mid-Winter Veggie Herbed Soup by Bhavna - Asia Eats Collaboration

bhavnaskitchen's picture

Jan. 20, 2014

Delicious winter soup full of vegetables and herbs.


Oil 2 Tablespoon
Finely chopped onion 1/2 Cup (8 tbs)
Salt To Taste
Ginger garlic blend 1 Tablespoon
Root vegetable 1/2 Cup (8 tbs) (like carrot, sweet potato etc)
Green beans 1/4 Cup (4 tbs)
Vegetable broth/Water 4 Cup (64 tbs)
Tomato 1 Cup (16 tbs) (any kind)
Turmeric 1 Pinch (Optional)
Boiled chickpeas 1 Cup (16 tbs) (other beans or grain)
Fresh herb 1/2 Cup (8 tbs) (basil and cilantro)
Chili paste 1/4 Teaspoon



1. Place a pot on flame; pour oil and saute onion for a couple of minutes. Season with salt and cook until lightly browned.

2. Add ginger, garlic, vegetable, and beans. Pour vegetable stock, cover and cook for 10-12 minutes or until tender.

3. Stir in tomato, turmeric powder, cover and cook for a couple of minutes.

4. Lightly blend the soup, add chickpeas, herbs, and chili paste. Stir well.


5. Serve hot and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 117Calories from Fat 52

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat %

Trans Fat 0 g


Sodium 492 mg20.5%

Total Carbohydrates 13 g4.3%

Dietary Fiber 4 g16%

Sugars 3 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet