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Types of Vegetable Soup

Tejas Katkar
Carrot and Coriander Soup
Ingredients:
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 tsp ground coriander
  • 1 potato, chopped
  • 450g carrots, peeled and chopped
  • 1.2 l vegetable,
  • handful coriander
Butternut Squash and Turmeric Soup
 Ingredients:
  • 1 lg butternut squash
  • 6 cups water or vegetable broth
  • 1 tbsp vegetable base
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1 small turmeric knob washed and brushed
  • 4 cloves garlic
  • 1 small white onion
Cauliflower Soup
Ingredients:
  • 1 medium head
  • cauliflower, broken into florets
  • 1 medium carrot, shredded
  • 1/4 cup chopped celery
  • 2-1/2 cups water
  • 1 vegetable bouillon cube
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
Pumpkin Soup
Ingredients: 
  • 2 tbsp olive oil
  • 1 onion, thinly sliced
  • 2 clove garlic
  • 2 cup (400gm) pumpkin sliced
  • ½ tsp salt
  • ½ tsp pepper, crushed
  • 2 cup water
  • cream to garnish 
Creamy Spinach Soup
Ingredients:
  • 1 tbsp unsalted butter
  • 1 tbsp unsalted butter
  • 1 tej patta / bay leaf
  • ¼ onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 bunch palak / spinach leaves
Sweet Potato and Peanut Soup
Ingredients:
  • 2 tablespoons olive oil
  • half an onion, diced
  • 1 jalapeno, minced
  • 2 cloves garlic, minced
  • 3 large sweet potatoes, peeled and cubed
  • 14-ounce can fire roasted tomatoes
  • 14-ounce can light coconut milk
  • 2 cups water
Vegetable soups are a great option nutritionally as they combine a high nutrient density with a low energy density – this means that we get lots of key nutrients including vitamins and minerals for relatively few calories.