Mixed Vegetable Soup Recipe|Restaurant Style Mix Veg Soup| Winter Special Soup | Healthy Recipe

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock is healthier and cheaper with less sodium.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper provides flavor without heat.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is gluten-free and healthier.

Melt butter in a large pot.

Add chopped green onion, ginger paste, and garlic paste; sauté briefly.

Add chopped cabbage, capsicum, cauliflower, and peas; cook for 2-3 minutes over medium-high heat.

Add 2-3 bay leaves for flavor and cook for another 1-2 minutes.

Pour in 3 glasses of water and add sweet corn; cover and bring to a boil.

Once boiling, check the vegetables and stir; cover again and cook until soft.

Add salt and half a teaspoon of black pepper; stir well.

Squeeze in the juice of half a lemon for acidity; stir and cook for another 1-2 minutes.

Check the softness of the vegetables; they should be soft by now.

Mix 2 tablespoons of cornstarch with water in a bowl until smooth; add to the soup gradually while stirring.

Cook for another 1-2 minutes until the soup thickens.

Garnish with chopped fresh coriander before serving.

Remove bay leaves before serving the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary