Mid-winter Veggie Herb-ed Soup Video Recipe by Bhavna - Asia Eats Collaboration

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen vegetables

Fresh seasonal vegetables can enhance flavor and nutrition.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock can be healthier and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil is healthier while sunflower oil is cost-effective.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: herb paste

Dried herbs are more accessible and have a longer shelf life.

Heat a pot and add a couple of tablespoons of oil.

Add chopped onion and cook until slightly brown on the edges; add a little salt to taste.

Add minced ginger and garlic to the pot.

Add chopped carrot, finely chopped green beans, and sweet potato; stir to combine.

Add vegetable stock and some water to help the vegetables cook faster; cover half open to prevent overflow.

After about 10-12 minutes, check the tenderness of the sweet potato and carrot.

Add a mix of fire roasted tomatoes and finely chopped regular tomatoes; cook until the regular tomatoes soften.

Add a pinch of turmeric powder and stir; cover half open again and cook for a couple of minutes.

Add boiled garbanzo beans when the soup is nearly done.

Blend the soup slightly for a creamier texture, being careful not to blend everything.

Add chopped basil and cilantro for freshness.

Add chili paste for heat; stir to combine and finish cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary