In this post we will be discussing some of the easy to prepare and best (in my opinion) soup recipes. I am sure you will enjoy these soup recipes. Most of the recipes will be the vegetable food recipes.


spring vegetable


  • 1 small cauliflower cut in 1” small florets
  • 3 carrots, sliced
  • 150 gm green beans chopped into 1”pieces
  • 3-4 spring onions chopped
  • 2 inches of ginger, cut into slices
  • 3-4 asparagus, sliced
  • 100 gm spinach, chopped fine
  • 4 tomatoes, skinned and pureed
  • 1 liter vegetable stock
  • 1 tbsp olive oil or butter
  • Salt and pepper
  • 1 tbsp lemon juice
  • 200 gm noodles or pasta of your choice
  • A few mint leaves, for garnishing
  • Bouquet garni
  • 50 gm roasted cashew nuts

How To Prepare

  1. Put noodles in boiling water for 4-5 minutes till tender. Strain the water and let the noodles stand for a while.
  2. Bring the stock to the boil in a large sauce pan. Add asparagus, cauliflower, carrots, beans, ginger and the bouquet garni and simmer for about 8 minutes. The vegetables should be crunchy, not tender.
  3. Melt butter in a pan; add spring onions and spinach and sauté for 2-3 minutes. Add this to stock, add tomato-puree and rice noodles to the stock. Let the soup simmer for 3-4 minutes.
  4. Add lemon juice and season with salt and pepper. Serve hot, garnished with mint leaves and roasted cashew nuts.


garlic soup


  • 1tbsp olive oil
  • ¼ cup yellow/red lentils
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 1 cup yellow pumpkin, chopped
  • 2 tomatoes chopped
  • 8-10 cloves of garlic, finely chopped
  • 2 bay leaves
  • 1 tbsp Rasam or curry powder (optional)
  • 1 tbsp lemon juice
  • 1 tbsp butter /cream
  • 1 liter stock
  • Salt and pepper

How To Prepare

  1. Heat oil in a pan and sauté the garlic till golden. Remove half the garlic and set it aside for garnishing. Add onions, chopped vegetables, tomatoes lentils and salt. Add stock and bring to the boil. Simmer till lentil is cooked or pressure-cook for 1 whistle and let it stand till steam is there.
  2. Remove bay leaves and puree the soup. As you reheat the soup, adjust seasoning, add Rasam or curry powder.
  3. Adjust the thickness by adding stock or water. Add butter or cream, fried garlic and lemon juice
  4. Serve hot, garnished with coriander, accompanied with garlic bread.


pea soup


  • 300 gm peas, fresh or frozen
  • 1 onion or leek, finely sliced
  • 3-4 cloves of garlic
  • 2 bay leaves
  • 2 inches of cinnamon
  • 3-4 celery stalk, chopped
  • 100 gm spinach, finely chopped
  • Rice noodles
  • 1 liter stock
  • A pinch of mace powder
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 tbsp toned cream
  • 1/4th cup pinenuts
  • 1 tbsp curry powder (optional)
  • Salt and pepper

How To Make

  1. Soak rice noodles in boiling water for 2-3 minutes till soft, strain the water and keep the noodles in the strainer. Couscous can be used instead of rice noodles.
  2. Take onions, garlic, celery, peas and spinach in a heavy bottomed pan. Add stock, bay leaves, and cinnamon. Bring to boil and simmer for about 8-10 minutes until peas are tender.
  3. Let soup cool for a while, Puree the soup, add rice noodles, curry powder and simmer for 2-3 minutes.
  4. Season with salt, pepper and mace powder.
  5. Serve hot, garnished with pinenuts, cream and mint leaves.


green soup


  • ¼ cup (4 tbsp) green lentils, soaked for 2 hours.
  • 2 sticks of celery, finely chopped
  • 2 carrots roughly chopped
  • 1 onion roughly chopped
  • 300 gm tomatoes, chopped
  • 1 yellow bell pepper& red bell pepper, finely chopped
  • 100 gm cottage cheese cut in cubes
  • 1 tbsp of rosemary, crush with fingers
  • 2 bay leaves
  • 1 liter stock or water
  • Salt and pepper

How To Prepare

  1. Keep the bell pepper aside. Boil rest of the vegetables, lentils, rosemary and bay leaves in stock till the lentils are cooked. Or pressure cook for 5 minutes after the whistle.
  2. Let it cool, remove bay leaves and puree the soup.
  3. As you reheat the soup, add bell pepper and cottage cheese. Let pepper remain crunchy.
  4. Season with salt and freshly ground black pepper.
  5. Garnish with cream and rosemary and serve hot with bread or steamed rice.


kidney soup


  • 1 cup kidney beans (rajma), soaked in water over night
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 2” ginger grated
  • 3-4 clove garlic chopped
  • 6 cups stock or water
  • 2 carrots finely chopped
  • 2 big tomatoes chopped
  • 2” cinnamon stick
  • 2-3 bay leaves
  • A pinch of ground cloves or mace (according to taste)
  • ½ cup grated cheese for garnish
  • Salt and freshly ground pepper to taste

How To Prepare

  1. Boil kidney beans with 4 cups of water or stock and salt in a pressure cooker, after full pressure is attained, cook on slow flame for 5 minutes, leave it till steam is there, beans should be tender, or you’ll have to cook for more time (depending upon the quality of Kidney Beans (rajma)
  2. Take oil in a pan, add onion, ginger and garlic- sauté for a minute on low flame and add beans, carrot, tomato, cinnamon, bay leaf and 2 cups of stock or water. Pressure-cook for one more whistle, leave till pressure is there.
  3. Let it cool. Puree the soup, adjust to desired consistency and add seasoning, clove powder, lemon juice.


classic italian soup


  • 100 gm macaroni
  • 1 cup soaked and boiled kidney beans
  • 1 onion, roughly chopped
  • 2-3 carrots cut into thick slices
  • 1 courgette (zucchini), cut into 1 inch cubes
  • 100gm broccoli cut into 1” florets
  • 200 gm or 4 tomatoes
  • 1 yellow or red bell pepper chopped
  • 1 tsp dried herbs
  • 2 tbsp olive oil
  • 1 liter stock
  • Freshly grated Parmesan cheese, dried oregano for garnishing
  • Salt and pepper

How To Prepare

  1. Boil macaroni. Strain, mix 1 tbsp of olive oil and keep it aside. Side by side soak tomatoes in boiling water for 3 minutes, peel and puree
  2. Heat oil in a large saucepan, put onion and cook till soft. Add carrot, courgette (zucchini), broccoli and stock or water and bring to boil. Simmer for 5 minutes on low flame until vegetables are tender and crunchy,
  3. 3. Add macaroni, beans, bell pepper, tomato puree and dried herbs and simmer for another 3 minutes.
  4. Serve in soup bowls, garnished with cheese and oregano


brown oinion soup


  • 250 gm onions, halved and finely sliced
  • 2 cloves of garlic, crushed
  • 1 tbsp butter or olive oil
  • 1 tbsp white or whole wheat flour
  • 1 liter vegetable stock / chicken stock
  • 50 gm grated cheese
  • 4 slices of bread
  • Salt and pepper

How To Prepare

  1. Melt butter in a heavy-bottomed pan and sauté onions and garlic till brown. Mix flour and cook on a low flame till slightly brown.
  2. Mix in the stock gradually and bring to boil, season and simmer for 10 minutes until onion is soft, correct the seasoning with salt and freshly ground pepper
  3. Pour in four oven proof soup bowls in which soup is to be served
  4. Toast the bread on both sides and cut into quarters. Place the bread in each individual soup bowls.
  5. Sprinkle grated cheese and toast in the oven till the cheese is nice and brown. Serve hot

Enjoy these fun and amazing soup recipes.