Monday, February 1, 2010

Vegetarian Soup Recipes

Vegetarian soup recipes are an important part of Healthy vegetarian diet. Nothing like a bowl of steaming hot soup to make you feel better, in sickness as well as at all other times.

Whether you want to follow vegetarian diet for weight loss or for any other reason, lentil soups and vegetable soups provide you all the nutrition while helping you reduce and maintain weight.

Vegetable soups are simple and easy to make. Vegetable soups are quick recipes too. You get all the goodness of the vegetables.

You can make soup with whatever vegetables you have in your fridge.  Quite liberating, isn't it? You do not need to wait to get the ingredients or run to get them. Very simple and easy cooking....

Homemade soup allows the cook complete mastery over what goes into each recipe, and the methods and techniques used to create delicious and nutritious dishes.

Soup can be savory or sweet, hot or cold, thick or thin.  To start with, I unfold here in LR's Recipe Corner some of the best Indian Vegetarian Soups.

1.  Sweet Corn Vegetable Soup


  • 1 cup corn
  • 3 cups water
  • 1 tbsp Corn flour
  • Salt to taste
  • Bit of Sugar (optional)
  • Boiled peas and small pieces of carrot, coriander leaves (optional)
  • 1/2 tsp Soya sauce
  • 1/2 tsp chilli sauce

  • Cook the corn and keep some seperately. Grind the remaining corn with little peas.
  • In a pan, add water, grinded corn and corn flour and mix well on low flame.
  • Add the remaining ingredients and when the soup becomes thick. Now add the boiled peas, small pieces of carrot and the corn kept seperately. Garnish with very few coriander leaves and serve hot.


2.  Tomato Soup

The ever popular tomato soup made in a healthier way.


  • 2 medium sized tomatoes
  • 2 tbsp butter
  • 1 piece of cinnamon
  • 2 cloves
  • Pepper powder
  • Salt to taste
  • 1 tsp soya sauce
  • 2 tsp cornflour
  • Heat butter, add cinnamon and cloves. Then add chopped tomatoes and cook till soft. Cool and grind to fine paste removing cinnamon and cloves before grinding.
  • Heat the paste with about 1 1/2 cups of water and add salt, pepper powder, soya sauce and finally add cornflour paste (mix cornflour with little water).
  • Heat for five to ten minutes. Add fried bread pieces just before serving.
  • Hot and tasty tomato soup ready to be served.

3.  Mixed Vegetable Soup


  • Tomatoes - 1 cup chopped or 1/2 cup Tomato puree 
  • French beans - 1/2 cup chopped
  • Carrots - 1/2 cup chopped
  • Cabbage - 1/2 cup chopped
  • Onion - 1/2 cup chopped
  • Potato - 1/2 cup chopped
  • Sugar - 1 tsp or to taste
  • water or vegetable stock - 3-4 cups
  • ginger paste - 1/2 tsp
  • garlic paste [optional] - 1/2 tsp
  • corn flour - 1 tablespoon
  • salt - 1/2 tsp or to taste
  • butter - 1 tbsp
  • Black pepper powder - 1/2 tsp or to taste.
  • Fresh Cream or butter for serving- 1 tsp

  • Heat butter in a deep pot. Add chopped onions. Fry for 2-3 minutes.
  • Add chopped vegetables . cook for 3-4 minutes while stirring.
  • Add the vegetable stock or water. Bring to boil and then reduce heat.
  • Cook for 15-20 minutes till the vegetables are cooked.
  • Add chopped tomatoes or the tomato puree. Cook further for 5 minutes.
  • Mix corn flour in a 1/2 cup water. Add to the soup mixture while stirring so as not to form the lumps. Let it boil for a minute.
  • Check for consistency, add more water or stock if needed.
  • Add salt, sugar, and pepper powder according to taste.
  • Boil for 2 minutes. The vegetable soup is ready.
  • Add cream or butter, milk just before serving in the soup bowl.
  • Serve hot with croutons/garlic bread.
  • Your  Soup is ready! Enjoy your vegetable Soup with your family and friends.
Tips:  You can add coconut milk or coconut cream instead of dairy milk or cream.


4.  Cabbage Soup

Cabbage is a very healthy vegetable to eat, so mixing in the cabbage soup recipe with your regular diet can be beneficial.  The secret to this soup is the right combination of cabbage and onions. It tastes a lot better than it sounds.

There are many slight variations of the cabbage soup recipe, but all are pretty much the same in taste and nutrient value.  Cabbage contains many nutrients, and is healthy for the body, and hence the cabbage soup recipe will do you good if you serve it once awhile with other varieties of foods.


  • 1 head cabbage
  • 6 green onions
  • 2 green peppers
  • 1 can diced tomatoes
  • 1 bunch celery
  • 1 pack Lipton onion soup mix [using self made vegetable broth tastes better]

  • Cut the vegetables into bite-size pieces.
  • You can salute the vegetables a little in a frying pan first. Add a little salt and pepper for flavor if you want.
  • Mix everything in a large pot, and add enough water to cover everything.
  • Bring to a boil, then turn the heat down, and simmer until the veggies are soft.

  •  Shift to a soup bowl and serve hot garnished with coriander and a dash of tabasco sauce.

5.  Green Peas Soup

What better way to celebrate the onset of the Spring Season, with the very vegetable symbol of the season---the Spring Pea Soup. Experiencing this is something entirely different.Use fresh peas for this recipe. Sit yourself down with a big bowlful of peapods and enjoy the richness of Peas.  Shelling peas is something that comes naturally to everyone; it is a soothing ritual that inspires daydreams and puts you in the right frame of mind so that all of the creative ideas percolating under the surface of your conciousness can emerge and seem really possible. Use any fresh herb you like, in my preparation, I have very specially included the combination of marjoram and oregano in this. Chop the herbs at the last minute to get the full benefit of their frangrance and flavor. In a light soup like this, the herbs take center stage.


  • 1 small onion, peeled and diced
  • 1 small clove
  • garlic, chopped 2
  • T. butter
  • 4 cups fresh peas,
  • shelled vegetable stock or water
  • 1 tsp. of fresh oregano, chopped
  • 1 tsp. of fresh marjoram, chopped

  • Saute the onion in butter in the bottom of a 5-quart soup pot.
  • Add a bit of salt and cover the pot to ensure that the onions slowly become translucent and do not scorch.
  • Add the chopped garlic and continue sauteing for an additional 3 minutes.
  • Add the liquid and the peas. Stir in the chooped herbs with a little salt and cover.
  • Bring to a boil and then lower the heat to simmer unitl the peas are tender.
  • Serve hot after garnishing.

6.  Black Bean and Roasted Pepper Soup


  • 1 tablespoon oil
  • 1 onion (chopped)
  • 2 cloves garlic (chopped)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin (toasted and ground)
  • 2 (19 ounce) cans black beans (rinsed and drained)
  • 1 (28 ounce) can diced tomatoes
  • 1 cup Vegetable stock
  • 3 roasted red peppers (chopped)
  • 3 roasted chilies (chopped)
  • 1/2 teaspoon oregano
  • 1 cup corn
  • 1 lime (juice)
  • salt and pepper to taste

  • 1. Heat the oil in a pan.
  • 2. Add the onions and saute until tender, about 5-7 minutes.
  • 3. Add the garlic, chili powder and cumin and saute until fragrant, about a minute.
  • 4. Add the beans, tomatoes, vegetable stock, chilies, red peppers and oregano and simmer for 20-30 minutes.
  • 5. Remove from heat and stir in the corn.
  • 6. Use an immersion blender to puree some or all of the soup depending on the texture that you prefer.
  • 7. Serve hot.
  7.  Sweet Potato and Onion Soup

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