I am about to teach you some of coolest soup recipes and of course that includes vegetable soup recipe. Let’s get started

CREAMY PUMPKIN SOUP 

creamy pumpkin soup

Ingredients

  • 250 gm pumpkin, de- seeded, skinned and chopped
  • 1 carrots, roughly chopped
  • 2 tomatoes chopped
  • 1 medium sized onion, chopped
  • 1 tbsp butter
  • 1 liter vegetable stock or water
  • 5-6 cloves
  • 2 inches cinnamon
  • ¼ tsp cinnamon powder
  • Pinch of clove powder
  • 2 tbsp lemon juice
  • 1 tbsp cream
  • A few sprigs of mint
  • Salt and pepper to taste

Steps To Prepare

  1. Melt butter in a pan and sauté the onion, cinnamon and cloves for 2 minutes. Add carrots, pumpkin, tomatoes and vegetable stock. Bring the soup to the boil and simmer till vegetables are tender. Or cook in pressure cooker for one whistle.Let it come to room temperature
  2. Remove cinnamon and cloves and puree the soup.
  3. Reheat the soup and add clove powder, cinnamon powder, salt and pepper to taste.
  4. Add lemon juice and serve hot, garnished with cream and mint leaves.

SAFFRON AND SWEET POTATO SOUP (Vegetable Soup Recipe)

vegetable soup recipe

Ingredients

  • 300 gm sweet potatoes, peeled and diced
  • ½ tsp saffron threads
  • 1 onion, finely chopped
  • 3-4 cloves of garlic, peeled and crushed
  • 1 ½ inch ginger, peeled and grated
  • 2 tbsp olive oil or butter
  • 2 pinch freshly ground nutmeg
  • 1 liter vegetable stock /water
  • 1 tbsp lemon juice
  • 3-4 tbsp coconut cream
  • Salt and pepper to taste
  • Mint leaves for garnishing

Steps To Prepare Vegetable Soup Recipe

  1. Melt butter in a pan and sauté the onion and garlic till translucent. Add ginger, sauté for 2 minutes. Add chopped sweet potatoes, saffron (leave few saffron threads for garnish) and vegetable stock, simmer for 10 minutes or until the sweet potatoes are tender.
  2. Or cook in the pressure cooker for a whistle (attains full pressure), let it stand till the pressure is there, Puree the soup and add nutmeg, salt and pepper to taste.
  3. Reheat the soup before serving, add lemon juice.
  4. Serve hot, garnished with coconut cream and mint leaves.

POTATO GARLIC SOUP

potato garlic soup

Ingredients 

  • 300 grams potatoes, peeled and chopped
  • 1 onion or leek- finely chopped
  • 7-8 cloves of garlic, peeled and crushed
  • ½ inch ginger, peeled and grated
  • 2 tbsp olive oil or butter
  • ½ tsp ground nutmeg
  • ½ tsp ground turmeric
  • 1 liter vegetable/chicken stock
  • ½ cup chopped fresh coriander leaves or rosemary
  • 2 tbsp lemon juice
  • Light cream /coconut cream for garnishing
  • Salt and pepper to taste

How To Prepare

  1. Melt butter in a pan and sauté the onion/leek and garlic in a heavy bottomed pan. Ensure that the leeks are soft but not discolored. Add potatoes, ginger, salt, Turmeric and cook on low flame till the potatoes are soft.
  2. Or cook in pressure cooker for a whistle, let it stand till the pressure is there. After it comes to room temperature, puree the soup.
  3. Reheat the soup when ready to eat, add salt, pepper, nutmeg, lemon juice and coriander leaves or few dried crushed rosemary leaves
  4. Serve hot, garnished with cream.

CREAM OF SPINACH AND POTATO

potato cream

Ingredients 

  • 1 tbsp butter or olive oil
  • 300grams potatoes, peeled and chopped (4 medium size potatoes)
  • 1 onion or 2 leeks- finely chopped
  • 8-10 spinach leaves, washed
  • 1 inch ginger peeled and grated
  • 1 liter vegetable/chicken stock /water
  • 2 inches of cinnamon
  • 1/4th tsp cinnamon powder
  • For garnishing, 1 tbsp pine nuts and
  • ½ tsp low fat cream
  • Salt and pepper to taste

How To Preapare

  1. Melt butter or olive oil in a pan and sauté the onion/leeks, cinnamon and ginger in a heavy-bottom pan. Add spinach, potatoes and stock. Bring to the boil and simmer till potatoes are tender. Let it come to room temperature.
  2. Puree the soup. As you reheat the soup, add salt, pepper and cinnamon powder.
  3. Serve hot, garnished with pine nuts and cream.

ALMOND SOUP

almond soup

Ingredients

  • 150 gm almonds
  • Good pinch of saffron threads
  • 2 tbsp oatmeal
  • 1 liter vegetable stock or water
  • 4-5 green cardamom
  • Pinch of freshly grated nutmeg
  • 1 cup toned milk
  • Salt and pepper to taste

How To Prepare

  1. Soak almonds in boiling water, and peel them when they are soft. Keep 10 almonds and few saffron threads for garnish; use the rest for the puree.
  2. Boil the almonds in milk, saffron and cardamom. Let the milk simmer for about 7-8 minutes on low flame.
  3. Add oatmeal and let it simmer for another 3 minutes.
  4. Let the soup cool for a while, remove cardamom and puree the soup.
  5. Reheat the puree. Add stock or water and simmer for 5 minutes.
  6. Add seasoning and nutmeg and serve hot, garnished with sliced almonds and saffron threads.
  7. Mint leaves can be used for garnish

CREAM OF VEGETABLE SOUP

cream of vegetable

Ingredients

  • 300 gm mixed vegetables – carrots, cauliflower, onion, peas and beans-all chopped fine
  • 2 tomatoes chopped
  • 1 tbsp butter or olive oil
  • 1 tbsp white flour or wheat flour
  • 4 cups stock or water
  • 2” cinnamon sticks
  • 5 cloves
  • ½ cup Cream
  • Salt and frshly ground pepper
  • Pinch of nutmeg
  • Fresh coriander for garnishing

Steps To Prepare

  1. Melt butter in a heavy-bottomed pan. Add cinnamon, cloves and flour and sauté on low heat for a minute,
  2. Add vegetables and tomatoes and 2 cups of water. Let the soup simmer till vegetables are tender. Or cook in pressure cooker for one whistle and let it stand till the steam is there. Let it come to room temperature.
  3. Remove whole spices and puree the soup in a blender. Reheat the soup, season well with salt, pepper and pinch of nutmeg to taste.
  4. Serve hot, garnished with cream and coriander leaves.

CREAM OF CORN SOUP

cream of corn soup

Ingredients 

  • 1 cup Sweet corn kernels/cream style corn
  • 1/4th cup sweet corn kernels
  • 4 cup vegetable stock
  • 1 carrot finely chopped
  • 2 tbsp corn flour
  • 1” ginger grated
  • ¼ tsp white pepper powder
  • Salt to taste
  • Fresh coriander for garnish

How To Prepare

  1. Boil 1 cup corn kernels with 1 cup of stock in a heavy bottom pan, simmer for 3 minutes. Let it come to room temperature and puree. If using cream style corn no need to puree.
  2. Take pured corn in a pan, add stock and give a boil. Add corn kernels, carrot, ginger, corn flour dissolved in little water.let it simmer on low flame for 5 minutes.
  3. Add white pepper and salt to taste
  4. Serve hot garnish with fresh coriander
  5. Beans, cauliflower, egg shreds can be added to make it more nourishing.

LETTUCE SOUP WITH TOFU AND LEMON

soup with lemon

Ingredients 

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed
  • 200 gm fresh lettuce, finely shredded
  • 4-5 stems of celery
  • 2-3 lemon grass strips (optional)
  • A handful of parsley, chopped
  • 200 gm tofu, cut into cubes
  • 1 inch cinnamon
  • 2 tbsp lemon juice
  • 2 tbsp cream, for garnishing
  • Salt and pepper
  • Fresh coriander leaves

How To Prepare

  1. Sauté onions and garlic in a heavy-bottom pan for 3-4 minutes.
  2. Add stock and bring to the boil. Add lettuce, celery, parsley, cinnamon, lemon grass (tied) and let the soup simmer for 7-8 minutes.
  3. When the soup is cool, remove the lemon grass and puree the soup.
  4. Return the puree to the pan, adjust consistency and add salt and pepper to taste
  5. Add tofu and simmer for 4-5 minutes.
  6. Add lemon juice and serve hot, garnished with cream and fresh coriander leaves or parsley.

I hope you enjoyed these soup recipes, specially the vegetable recipe.