Flavorful and Healthy Vegetarian Indian Soup Recipe

This vegetarian Indian soup recipe is something that you definitely need to try! One of the reasons I love this recipe so much is because it contains a variety of frozen vegetables, making it easy to prepare any time of the year. Another reason why I enjoy making this soup is because it has tons of different spices, which results in a rich, flavorful dish.

If you’re unfamiliar with Indian cuisine, don’t worry! This soup will give you a taste of some classic Indian flavors without overwhelming your taste buds. Even if you’re someone who isn’t usually a fan of spicy foods, this soup has a mellow heat that will leave you feeling satisfied, but not overwhelmed – and if you prefer less spice, you can always adjust the amount of spices used to suit your tastes.

Plus, this recipe is entirely vegan and can be made in an Instant Pot or on the stove-top. So whether you’re looking for an easy weeknight meal or an impressive dinner party appetizer, this vegan Indian soup is sure to impress. So, let’s get started!

Why You’ll Love This Recipe

Vegetarian Indian  Soup
Vegetarian Indian Soup

Friends, take a seat and let me delight you with an exceptional recipe—the Vegetarian Indian Soup Recipe. It is packed with so many healthy and luscious ingredients that are incredibly suitable for vegan diets, vegetarians, or anyone looking to shed off some extra pounds while enjoying their meal. Trust me; you won’t find anything as robust and satisfying as this soup in any other recipe book.

With our busy and fast-paced lives, we need something that’s quick yet nutritious to prepare, and that’s why you’ll love this recipe. It’s not only filling and flavorful but also easy to make, taking less than 30 minutes of your precious time. Plus, it boasts a blend of ethnic spices such as garam masala, curry powder, kosher salt, paprika, ginger garlic complex that are sure to leave your taste buds tingling and craving for more.

The best part is that the recipe is immensely adaptable to suit your preferences. You can get creative with the vegetables you use in the soup according to availability or personal taste. Frozen green peas, green beans, spinach broccoli? Choose what works for you. You could even add mushrooms or carrots for an extra boost of flavors.

To top it off, this delicious Vegetarian Indian Soup provides wholesome nutrients needed for optimum health such as fiber from lentils and protein from the mushroom. It’s low-calorie and perfect for guilt-free enjoyment while keeping your health goals on check.

Convinced yet? Why not give this recipe a try today? You will not regret it!

Ingredient List

 A burst of flavor in every spoonful of this Vegetarian Indian Soup!
A burst of flavor in every spoonful of this Vegetarian Indian Soup!

Below are the vegetarian ingredients needed for this Indian soup recipe, which serves 6-8 people.

Vegetables and Spices

  • Frozen Green Peas – 1 cup
  • Frozen Green Beans – 1 cup
  • Frozen Spinach – ½ cup
  • Frozen Broccoli Florets – 1 cup
  • Frozen Carrots – 1 cup
  • Frozen Corn kernels – ½ cup
  • One Onion finely chopped
  • Two cloves Garlic minced
  • One Tomato chopped
  • Handful of Cilantro leaves chopped
  • Garam Masala – 1 tsp
  • Kosher Salt – 2 tsp
  • White Pepper Powder – ¼ tsp
  • Curry Powder or Paprika Powder – ¼ tsp

Liquid and Dairy Ingredients

  • Vegetable Broth 4 cups/1 Litre (substitute with Water)
  • Plain Yogurt – ½ cup (substitute with soy or coconut yogurt for vegan option)

The ingredient list includes wholesome frozen vegetables that are readily available in supermarkets. These veggies have a longer shelf life as they are picked at their peak and quickly flash-frozen to maintain optimum nutrition. The spices used are staples in Indian cooking and are known for their aromatic flavors. Vegetable broth, which is low in calories, provides the base for our soup, while plain yogurt adds a creamy finish to the dish.

The Recipe How-To

 All the colors of the rainbow in one delicious bowl.
All the colors of the rainbow in one delicious bowl.

Now that we have all our ingredients laid out, it’s time to start cooking! Here is my step-by-step guide for making this delicious Vegetarian Indian Soup Recipe.

Step 1: Prep Your Veggies

First things first, let’s prep those veggies! Begin by defrosting any frozen vegetables you are using. Once they’ve thawed, give them a quick rinse under cold water and chop them into small pieces. For the mushrooms, simply give them a quick wash to get rid of any dirt and then slice them thinly. Finally, we need 1 medium onion and 3 cloves of garlic finely chopped.

Step 2: Saute Onion and Garlic

Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the finely-chopped onion and garlic until they get softened and translucent.

Step 3: Add the Veggies

Now it’s time to add in all those prepped veggies! Start by adding in the mushrooms and sauté for about 2-3 minutes. Then add in the remaining vegetables (carrots, corn, green beans, spinach or any other vegetables of your choice) along with ½ cup of vegetable broth. Cover the pot with a lid and let it simmer on low heat for about 5-7 minutes.

Step 4: Spice it Up

Time to add in those spices. Add in 1 tablespoon of curry powder or any other Indian spice blends such as garam masala, paprika or kosher salt to taste. Give everything a good stir.

Step 5: Blend the Soup

It’s now time to blend all our ingredients together! If you have an immersion blender, use it to blend everything into a nice, thick soup. If you don’t have one, transfer your soup to a regular blender and blend until smooth.

Step 6: Cook for Another Minute

Put the blended soup back onto medium heat and cook for another minute or two while constantly stirring.

That’s it – your Vegetarian Indian Soup Recipe is now ready! Just scoop it into bowls, garnish with some fresh chervil or parsley and enjoy!

Substitutions and Variations

 The perfect balance of spices and vegetables.
The perfect balance of spices and vegetables.

Listen, my friend, there is no need to worry if you don’t have all the exact ingredients for this Indian soup recipe. It’s like when you’re fishing and you don’t have the exact bait, but you can still catch something. Let’s go over some substitutions and variations that will still make this soup delicious.

Firstly, if you can’t find garam masala which is a mix of cumin, coriander, cinnamon, black pepper and cloves, you can use curry powder instead. In case you don’t have fresh peas or beans, it’s perfectly fine to use frozen ones. The same goes for spinach or broccoli – frozen works just fine for this recipe. You can also replace mushrooms with diced eggplant to create a similar flavor profile.

If you’re looking to keep it vegan, swap out the plain yogurt with coconut cream or cashew cream. Both will give a rich and creamy taste. If you’re trying to make it gluten-free, use cornstarch instead of all-purpose flour to thicken the soup.

To make this soup more spicy or savory, add red chili flakes or smoked paprika respectively. For those who can handle some heat in their soups, add garlic ginger paste for added spice.

Lastly, if you don’t have an Instant Pot in your kitchen arsenal, don’t worry as this soup recipe can be easily adapted for stovetop cooking. Simply simmer on medium heat for around 45 minutes or until vegetables are tender.

The bottom line: there is no limit to creativity when it comes to making soup at home. Don’t be afraid to experiment with different ingredients and seasonings based on your taste preference. With these substitution options and variations we’ve shared with you here today, there’s no excuse not to enjoy a warm and comforting bowl of Indian veggie goodness!

Serving and Pairing

 Your search for the perfect soup ends here!
Your search for the perfect soup ends here!

As you’re about to savor this vegetarian Indian soup, I highly recommend serving it hot in a bowl with a sprinkle of chopped chervil for a fresh and exotic touch. Chervil is often used to flavor French cuisine and gives soups a subtle anise-like taste. However, if you don’t have chervil, parsley is also a great alternative.

Pair this soup with warm naan bread or crispy papadums, which are a traditional Indian flatbread and crisp, wafer-thin side dish respectively. You can also serve it with your favorite whole-grain crackers or toasted bread. The combination of the hearty soup with the crusty exterior of the bread sets a perfect balance of textures.

You can even amp up the flavors by adding some tangy plain yogurt and garnish with a pinch of garam masala for an extra burst of spice. Yogurt helps to cool down any spiciness and adds a silky texture to the soup. Plus, it’s another healthy protein source that rounds out this plant-based meal.

This hearty soup is not only a great main course but also makes for an excellent appetizer before your main course. The creamy, bold flavors pair well with grilled vegetables or roast dishes too. And if you’re feeling adventurous, try pairing it with other Indian sides like samosas or pakoras!

In conclusion, there are numerous ways to serve and pair this vegetarian Indian soup based on your preference and creativity. The possibilities are endless!

Make-Ahead, Storing and Reheating

 A hearty soup that will warm you up from the inside out.
A hearty soup that will warm you up from the inside out.

When it comes to soup, making ahead of time and storing it in the fridge or freezer is always a good idea. This vegetarian Indian soup recipe can be made ahead of time and stored for up to three days in the fridge or up to three months in the freezer.

To make ahead, follow the recipe instructions all the way through, then let your soup cool completely before transferring it to an airtight container. Store it in the fridge or freezer until ready to reheat and serve. If you decide to freeze your soup, don’t forget to label the container with the date and name of the soup.

When reheating your soup, using a stovetop method is recommended since this will help bring back its aroma and flavors. Heat a pot on medium-high heat with a little bit of olive oil or vegetable broth, pour in your defrosted or refrigerated soup, and stir gently until it reaches the desired temperature. Adding extra broth or water may be necessary if the consistency is too thick.

If you’re short on time or prefer another reheating method, microwaving your soup is also possible. Make sure to transfer your leftover soup into a microwave-safe dish first and cover it loosely with a lid. Microwave on high for 1-2 minutes at a time, stirring occasionally until hot throughout.

Enjoy your warm and comforting vegetarian Indian soup whenever you want by making ahead and reheating at your convenience!

Tips for Perfect Results

 Guaranteed to tantalize your taste buds.
Guaranteed to tantalize your taste buds.

Cooking a vegetarian Indian soup can seem intimidating at first, but with the right techniques and some helpful tips, you can create a stunning soup. Here are some tips to ensure that your soup is full of flavour and perfectly cooked.

1. Don’t skimp on the spices: Indian cuisine is known for its bold and complex flavours. Make sure to use quality spices like garam masala, paprika, curry powder and white pepper. Spices can make or break your dish so ensure that they are fresh.

2. Use frozen vegetables: Using frozen vegetables instead of fresh ones can actually enhance the taste of the soup as they are frozen immediately after being picked-keeping all their goodness intact. Frozen green peas, green beans, broccoli, spinach and carrots blend well in a soup.

3. Sauté onion and garlic properly: Sautéing onion and garlic until they become fragrant is essential in Indian cooking. Cook them over medium-high heat until they turn golden brown which imparts a sweetness to the dish.

4. Add plain yogurt to your soup: To balance out the spiciness of a vegetarian Indian soup, plain yogurt serves as an excellent choice. Its tangy and smooth texture works wonders when mixed in hot soup.

5. Don’t overcook: Vegetables turn mushy when overcooked which can spoil the texture of your soup. Ensure that they are just cooked through but not falling apart.

6. Simmer low and slow: Most soups require a long simmer time for all their ingredients to melt together in harmony; however, cooking soups like mulligatawny at too high heat may break down the lentils or vegetable too fast before other flavours have had time to permeable through them.

By keeping these tips in mind you’re sure to make a delicious vegan Indian soup that will tantalize your taste buds leaving you craving more!

Bottom Line

In conclusion, this vegetarian Indian soup recipe is a must-try for anyone who loves the taste of Indian spices in their food. It’s easy to make, healthy and packed with flavor that will leave you wanting more. With a list of versatile substitution options and variations, it can be tailored to fit any dietary preferences or restrictions.

Whether you’re a vegan looking for new recipes to add to your repertoire or just searching for a warming and comforting meal on a cold winter evening, this soup recipe is sure to tick all the right boxes. So why not give it a try? Whip up a batch of this soup and indulge in its delicious flavors while experiencing the wonders of Indian cuisine!

Vegetarian Indian Soup

Vegetarian Indian Soup Recipe

I created this recipe to satisfy my wife's desire for meatless meals. We eat it as the main course when I make it. You can substitute mixed frozen vegetables for this recipe. Frozen vegetables will grind better then raw vegetables creating a fine texture to the soup. Because of the fine mixture of vegetables no one vegetable will stand out. Even your fussy veggie eaters will enjoy it because all the flavors work together.
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Prep Time 15 mins
Cook Time 40 mins
Servings 6 bowls
Calories 220 kcal


  • 32 ounces plain yogurt
  • 1/4 cup mushroom
  • 1/4 cup frozen red pepper
  • 1/2 cup frozen corn
  • 1/2 cup frozen carrots
  • 1/2 cup frozen broccoli
  • 1 cup frozen spinach
  • 1/2 cup frozen green beans
  • 1/2 cup frozen green pea
  • 3 teaspoons curry powder
  • 1 teaspoon paprika
  • 1 teaspoon ground chervil
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon white pepper
  • 1 teaspoon kosher salt
  • 1/2 cup reggianito


  • Place yogurt in bowl and mix in spices. set aside.
  • Grind up frozen vegetables and mushrooms in either a food processor or Kitchen Aid food grinder to fine consistency. Place yogurt mixture into large saucepan then add vegetables. Turn burner to medium heat and cook for approximately 40 minutes stirring occasionally. The water will release from the frozen vegetables to create a creamy broth.
  • Place soup in bowls and garnish with grated Reggianito cheese.

Add Your Own Notes


Serving: 273gCalories: 220kcalCarbohydrates: 25.3gProtein: 13.1gFat: 9gSaturated Fat: 5.4gCholesterol: 31.9mgSodium: 616.9mgFiber: 5.1gSugar: 14.5g
Keyword < 60 Mins, Chowders, Corn, Easy, Inexpensive, Savory, Stove Top, Vegetable
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