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Mixed vegetable soup
मिक्स वेजिटेबल सूप
A thin, clear vegetable soup, closer to a broth than a purée, finished with black pepper.
This is Ayurvedic wellness guidance, not medical advice. Consult your doctor before making health changes.
25 minServes 2DinnerSuits Pitta, KaphaChildren eat itVegan
You'll need
- 1 carrot, 1 small bottle gourd or zucchini, a handful of beans, diced small
- 1 small tomato, chopped
- 1 tsp ghee or oil
- 1 tsp garlic, finely chopped
- 3 cups water
- Freshly ground black pepper, salt to taste
- Coriander to finish
Method
- Warm the ghee and sauté the garlic briefly until fragrant.
- Add all the vegetables and tomato, sauté 2–3 minutes.
- Add the water, bring to a boil, then simmer uncovered for 15 minutes until the vegetables are soft.
- Season with black pepper and salt. Finish with coriander and serve hot.
Why this dish
Kept thin and lightly seasoned rather than thickened or creamed, a soup like this is an easy way to get a vegetable-forward course into a light dinner without much oil or salt.
These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.
Often chosen by people browsing
High blood pressure
A common light dinner choice in households keeping an eye on how much salt and oil a meal carries.