Indian summer vegetable soup is a delicious and hearty dish that can be enjoyed all year round - not just in the fall! With its vibrant colors and variety of textures, this soup is a feast for the eyes as well as the taste buds. The combination of sweet and savory vegetables, along with the fragrant spices, creates a truly unique and memorable dish. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at your next gathering, Indian summer vegetable soup is sure to please everyone at the table.
Here are our top 6 tried and tested recipes!
VEGETABLE SOUP RECIPE
Mix vegetable soup is a healthy, delicious & easy to make soup. Just add in your choice of veggies and get a great tasting flavorful homemade vegetable soup.
Provided by Swasthi
Categories Soup
Number Of Ingredients 19
Steps:
- Rinse the veggies thoroughly and chop them finely. You can also use a food processor.
- Chop or mince ginger and garlic.
- Heat oil in a pot.
- Fry garlic, ginger, bay leaf (optional) and spring onion whites for a minute.
- Then add all the other veggies and saute for 2 mins on a high flame to bring out the aroma.
- Pour water or stock and cook covered until the veggies are slightly tender.
- Meanwhile stir in the corn starch in ¼ cup water.
- Pour the corn starch mixture to the boiling vegetable soup.
- Cook stirring constantly until it turns slightly thick. It will thicken further upon cooling.
- Add pepper, salt & sugar. Stir and turn off the stove. Let it cool down a bit.
- Then add in vinegar and chilli flakes. Taste and add more salt if needed.
- Serve vegetable soup hot or warm with some hakka noodles or cheese toast.
Nutrition Facts : Calories 80 kcal, Carbohydrate 13 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 220 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
INDIAN SUMMER STEW: BUTTERNUT SQUASH, COCONUT, AND LENTIL STEW
Provided by Aarti Sequeira
Time 50m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Rinse the pigeon peas in a couple changes of water.
- In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.
- To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter!
GOOD EATS INDIAN SUMMER SOUP
This soup is served at a local restaurant called Lucky's Cafe. I believe it was originally served at Good Eats, which is no longer in business and seems to have transmogrified itself into Lucky's. The recipe was originally published in the Dallas Morning News in 1996. I'm guessing at the preparation time as I've never made this recipe at home - I've only had the soup in the restaurant. And boy, is it good!!!
Provided by bunkie68
Categories Lunch/Snacks
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the chicken breasts, pat dry, and brush with oil.
- Season with salt and pepper.
- Slice onion into rings 1/4 inch thick, but don't separate the rings.
- Rinse the poblano pepper and pat dry.
- Grill the onion, pepper and chicken over medium heat for 10 to 15 minutes, or until the vegetables are soft and chicken is cooked through.
- Place the pepper in a small paper sack while it is still hot and let it cool for 20 minutes, then peel off the skin and scrape out the seeds.
- Chop the onion, pepper and chicken into bite-size pieces.
- Melt butter in a large heavy pot over low heat.
- Saute garlic and mushrooms in the butter for 5 minutes or until softened.
- Add the chicken, onions, pepper, corn and 2 cups of water.
- Mix and simmer for 5 minutes.
- Add cubed cheese and simmer until the cheese has melted.
- DO NOT allow the soup to boil.
- In a separate bowl, mix the cornstarch with 1/2 cup water.
- Stir dissolved cornstarch into the remaining 1 1/2 cups of water and add to soup.
- Cook over low heat until thickened, stirring constantly.
Nutrition Facts : Calories 331.7, Fat 19.6, SaturatedFat 11.1, Cholesterol 72.3, Sodium 989.8, Carbohydrate 17.6, Fiber 1.7, Sugar 5.2, Protein 22.5
INDIAN SUMMER VEGETABLE SOUP
Make and share this Indian Summer Vegetable Soup recipe from Food.com.
Provided by Tootsie
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil in a large stock-pot over medium heat.
- Add garlic and onion, cover.
- cook for 5 minutes until onion softens.
- Add rest of ingredients, cook for 10 minutes more or until vegetables are tender.
- Serve in bowls with grated Parmesan cheese on top.
INDIAN WINTER SOUP
This warming winter soup is high in fibre, low in fat and can be frozen for ultimate convenience
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Number Of Ingredients 21
Steps:
- Rinse the pearl barley and cook following pack instructions. When it is tender, drain and set aside. Meanwhile, heat the oil in a deep, heavy-bottomed pan. Fry the mustard seeds, cumin seeds, chillies, bay leaf, cloves, cinnamon and turmeric until fragrant and the seeds start to crackle. Tip in the onion and garlic, then cook for 5-8 mins until soft. Stir in the parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices. Sprinkle in the paprika, ground coriander and seasoning, and stir again.
- Add the lentils, pearl barley, tomatoes and 1.7 litres water. Bring to the boil then turn down and simmer until the vegetables are tender. When the lentils are almost cooked, stir in the chopped coriander, ginger and lemon juice.
Nutrition Facts : Calories 445 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 0.14 milligram of sodium
SUMMER VEGETABLE SOUP
A simple garden vegetable soup that needs no cooking and is served cold.
Provided by Colleen Olson-Criswell
Categories Gazpacho
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Blend celery, cucumber, red bell pepper, avocado, lemon juice, and tomato in a high-speed blender until smooth, about 30 seconds. Add spinach, water, salt, and cayenne pepper; continue to blend until smooth. Ladle into soup bowls and garnish with paprika.
Nutrition Facts : Calories 55.8 calories, Carbohydrate 7.4 g, Fat 3 g, Fiber 2.8 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 324.8 mg, Sugar 2.7 g
Tips to make Indian Summer Vegetable Soup:
- To save time, you can use pre-chopped vegetables or frozen vegetable mix.
- If you don't have garam masala, you can substitute with a mixture of cumin, coriander, and turmeric.
- For a thicker soup, add more lentils or potatoes.
- For a spicier soup, add more chili powder or cayenne pepper.
- Serve with a side of rice or naan bread.
Conclusion:
Indian Summer Vegetable Soup is a delicious and healthy way to use up summer vegetables. It's also a great way to get your kids to eat their vegetables. This soup is vegan, gluten-free, and can be made in under an hour. So next time you're looking for a quick and easy meal, give this soup a try. You won't be disappointed!
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