Indian Mixed Vegetable Soup - Contemporary Style


Visit the Indian Food Glossary for information on the ingredients in this recipe
Bliss in a bowl. Really. Creamy, packed full of nutrients and filling besides, especially when paired with roti, salad and a fulfilling dal dish, this soup is a gem on any menu. Suggested menu to share with guests would be Besan Rotis, Cracked Black Pepper Rice, a leafy green salad and Toor Dal Palak. You simply cannot go wrong with hot vegetable soup, especially when the wind is blowing directly into your work space. I need my fresh air, but oh, I am not especially smitten with the cold blast that envelopes me. I adapted this recipe from Yamuna Devi's extensive and informative cookbook, "Lord Krishna's Cuisine - The Art of Indian Vegetarian Cooking". Do use any combination of seasonal vegetables in place of the ones I have used here if desired.
This is also my submission to this month's No Croutons Required. The theme for February is to come up with a creamy soup or salad. You have until the 20th to come up with a vegetarian dish suitable for the challenge.

Indian Mixed Vegetable Soup

3 - 4 hot green chilies, seeded and chopped
1 inch piece of ginger, peeled and chopped into thin strips
1 tablespoon of black mustard seeds
1/2 cup of dry roasted unsalted cashews
4 cups of vegetable stock or water
1 teaspoon of turmeric
1 tablespoon of ground coriander
1/4 teaspoon of cayenne
1/2 teaspoon of Dijon mustard
1 tablespoon of jaggery or brown sugar
2 teaspoons of sea salt

1 tablespoon of ghee or a combination of butter and oil
1 1/2 - 2 pounds of vegetables (I used 2 large potatoes, diced, 1 small turnip, diced, 3 carrots, thinly sliced, dried mushrooms - soaked in hot water for 20 minutes and drained and chopped - 1 large stalk of celery, chopped, and a small handful of green beans, chopped)
2 large tomatoes, finely chopped
1 1/2 teaspoons of cumin seeds
1/2 teaspoon of fennel seeds
1/2 teaspoon of black onion seeds
a small handful of dried curry leaves
2 tablespoons of ghee, or a combination of butter and oil
1/2 teaspoon of freshly cracked black pepper
juice from one lemon
a generous handful of fresh parsley, chopped
a sprinkle of garam masala


In a blender or food processor, combine the chilies, ginger, mustard seeds and cashews and pulse until the mixture is coarse. Add 1 cup of the vegetable stock or water, turmeric, coriander, cayenne, Dijon mustard, sugar and salt and process until smooth.

In a large pot, add the remaining 3 cups of stock or water, the mustard water, vegetables, butter and tomatoes and bring to a boil. Cover, reduce the heat to medium low and simmer until the vegetables are tender, stirring occasionally and adding more stock or water if necessary. Remove from the heat.

Heat the remaining 2 tablespoons of ghee or butter over medium heat in a small saucepan. When hot, toss in the cumin seeds, fennel, black onion seeds and curry leaves. Stir and fry for a few minutes. Pour the spices into the soup, cover and let sit for 5 minutes. Partially blend the soup with a hand mixer or in batches in a blender. Add the black pepper, lemon juice and parsley. Sprinkle with a bit of garam masala and serve hot.

Serves 6 - 8.

More vegetarian soups from Lisa's Kitchen that you are sure to enjoy:
Curried Indian Vegetable Soup
Spicy Millet Vegetable Soup
Curried Carrot and Lentil Soup with Cashews
Greek Lentil Soup

On the top of the reading stack: Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij

Audio Accompaniment: 1981 : Guentner;Markus by Markus Guentner

7 comments:

Priya said...

So thick and comforting soup..

Johanna GGG said...

sounds like a great winter warmer

KALVA said...

lovely soup!! must be really earthy!

ABowlOfMush said...

This looks so warming and delicious!

Fenris Badwulf said...

This is one of your classics, Lisa.

It does stand alone, of course, but it did rather well with what I had it with.

Jacqueline said...

Nice entry Lisa!

babylon said...

looks delicious :x