25+ Easy and Flavorful Indian Vegetarian Soup Recipes You Must Try

Indian cuisine is known for its rich diversity of flavors, spices, and textures.

One category that often gets overlooked, however, is Indian vegetarian soups.

From the creamy richness of lentils to the fresh zing of green leafy vegetables, Indian soups offer an array of mouthwatering options for vegetarians.

These soups not only warm you up but also provide a nutritious boost, making them an ideal choice for anyone looking to eat healthy without sacrificing taste.

Whether you’re in the mood for something spicy and tangy or prefer a mild, comforting bowl, Indian vegetarian soups can cater to every palate.

From the simple yet satisfying dal soups to hearty vegetable and lentil-based creations, these soups are perfect for any season and make for great appetizers, light meals, or even main courses.

In this blog, we will dive into a curated collection of over 25 Indian vegetarian soup recipes that combine fresh ingredients, aromatic spices, and wholesome vegetables to create vibrant and healthy dishes.

Get ready to explore new flavors and textures that will become staples in your kitchen.

25+ Easy and Flavorful Indian Vegetarian Soup Recipes You Must Try

Indian vegetarian soups are not only comforting but also incredibly versatile, allowing you to tailor them to your personal taste and nutritional needs.

From lentils and legumes to vibrant vegetables and greens, these soups are packed with wholesome ingredients that promote good health while providing satisfying meals.

With over 25 delicious recipes to choose from, you can experiment with different spices, textures, and ingredients to discover your new favorite comfort food.

Whether you prefer something spicy or mild, light or filling, these soups will surely delight your taste buds and become a staple in your cooking repertoire.

So, go ahead and try out these flavorful, nourishing, and easy-to-make Indian vegetarian soup recipes that are perfect for every occasion.

Tomato Rasam

Rasam is a tangy and spicy South Indian soup that combines the goodness of tomatoes, tamarind, and an assortment of spices. This comforting soup is perfect for a cold evening or as an accompaniment to a traditional South Indian meal. Known for its digestive properties, rasam also offers a refreshing burst of flavor and is packed with vitamin C from the tomatoes.

Ingredients:

• 3 large tomatoes, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp tamarind paste
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 dried red chili
• ½ tsp turmeric powder
• 1 tbsp rasam powder (or 1 tsp coriander powder, ½ tsp black pepper, and ½ tsp cumin powder)
• Salt, to taste
• Fresh coriander leaves, chopped
• 3 cups water
• 1 tbsp ghee (clarified butter) or oil

Instructions:

1. In a saucepan, heat ghee and add mustard seeds, cumin seeds, and dried red chili. Let them splutter.
2. Add onions and garlic to the pan and sauté until golden brown.
3. Add the chopped tomatoes and cook for 3-4 minutes until they soften.
4. Stir in the turmeric powder and rasam powder. Mix well.
5. Add tamarind paste and water, and bring it to a boil. Let it simmer for 10-12 minutes to blend the flavors.
6. Add salt and adjust the consistency by adding more water if needed.
7. Garnish with freshly chopped coriander leaves and serve hot.

Rasam is not just flavorful but also light, making it perfect for pairing with steamed rice or drinking on its own. The tanginess from tamarind and the spiciness from the rasam powder create a delightful balance, while the mustard and cumin add a subtle depth of flavor. It is a great way to incorporate more vegetables and spices into your diet while also satisfying your taste buds with a traditional South Indian dish.

Mulligatawny Soup

Mulligatawny soup is a hearty and flavorful Indian soup with a rich history, thought to have been inspired by British colonial influences. This creamy, spiced lentil soup combines the warmth of curry powder, the earthiness of lentils, and the smoothness of coconut milk to create a satisfying meal. It’s a wholesome and nutritious option that can be enjoyed as a meal on its own or served as a starter.

Ingredients:

• 1 cup red lentils (masoor dal), rinsed
• 1 carrot, diced
• 1 potato, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• ½ tsp turmeric powder
• 1 tsp cumin powder
• 1 cup coconut milk
• 4 cups vegetable broth or water
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• 1 tbsp lemon juice

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions, garlic, and ginger. Sauté until the onions are soft and translucent.
2. Add diced carrots and potatoes, and cook for another 3-4 minutes.
3. Stir in curry powder, turmeric powder, cumin powder, and salt. Cook for a minute to release the spices’ fragrance.
4. Add the rinsed lentils, vegetable broth, and coconut milk to the pot. Bring to a boil and then reduce the heat to simmer for 25-30 minutes, or until the lentils and vegetables are soft.
5. Using a hand blender or a regular blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half.
6. Season with lemon juice and pepper, and garnish with fresh cilantro before serving.

Mulligatawny soup is incredibly satisfying, with the combination of coconut milk and spices creating a creamy, comforting base. The lentils provide a good amount of protein, while the vegetables add texture and nutrients. Its rich flavor profile, balanced by the acidity of lemon juice, makes it a perfect dish for any occasion. Whether you’re seeking comfort on a rainy day or a nourishing meal, mulligatawny is sure to impress.

Palak (Spinach) Soup

Palak soup is a nutrient-packed Indian vegetarian soup that celebrates the richness of spinach, known for its iron content. This smooth and creamy soup blends spinach with a variety of spices and makes for an incredibly satisfying meal that is both light and filling. Ideal for vegetarians, it’s a quick, healthy, and delicious way to incorporate greens into your diet.

Ingredients:

• 4 cups fresh spinach leaves, washed
• 1 onion, chopped
• 1 garlic clove, minced
• 1 small potato, diced (for creaminess)
• 1 tsp cumin seeds
• ½ tsp garam masala
• 1 tsp ginger paste
• 1 tbsp olive oil
• 3 cups vegetable broth or water
• Salt and pepper, to taste
• Fresh cream (optional, for garnish)

Instructions:

1. Heat olive oil in a pan. Add cumin seeds and let them sizzle before adding onions and garlic. Sauté until golden brown.
2. Add the diced potato and cook for 5 minutes until slightly tender.
3. Stir in ginger paste, followed by spinach leaves. Cook until the spinach wilts down.
4. Pour in the vegetable broth or water, bring to a boil, and then let it simmer for 10-12 minutes.
5. Blend the soup until smooth using an immersion blender or a regular blender.
6. Season with garam masala, salt, and pepper. Adjust the consistency with more water if needed.
7. Serve hot with a drizzle of fresh cream for extra richness, if desired.

Palak soup is an excellent choice for those looking to add more greens to their diet in a tasty way. The creamy texture of the blended spinach and potato provides a comfortingly smooth base, while the spices like cumin and garam masala elevate the flavor. This soup is rich in vitamins and minerals, making it a perfect choice for a nutritious meal or a quick light dinner. It’s a great option for anyone seeking a hearty yet healthy vegetarian soup.

Lemon Coriander Soup

Lemon coriander soup is a refreshing, light, and tangy soup that is perfect for a quick, healthy meal. This Indian-style soup combines the fresh flavors of coriander leaves with the zing of lemon, creating a vibrant and aromatic dish. It’s a great option for those who want a soup that is full of flavor but light enough to enjoy as a starter or a snack.

Ingredients:

• 2 cups fresh coriander leaves, chopped
• 1 medium carrot, julienned
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tbsp ginger, grated
• 1 tbsp olive oil
• 4 cups vegetable broth or water
• 1 tbsp lemon juice
• 1 tsp black pepper
• Salt, to taste
• 1 tbsp cornflour (optional, for thickening)

Instructions:

1. Heat olive oil in a large pan and sauté onions, garlic, and ginger until softened and fragrant.
2. Add the julienned carrots and cook for another 3-4 minutes.
3. Pour in the vegetable broth or water and bring it to a boil. Reduce the heat and let it simmer for 10 minutes.
4. Add the chopped coriander leaves, black pepper, and salt. Cook for another 2 minutes.
5. If you prefer a thicker soup, mix cornflour with a little water and add it to the soup. Stir well and let it simmer for another 2 minutes.
6. Stir in lemon juice, adjust the seasoning, and serve hot, garnished with extra coriander leaves.

Lemon coriander soup is a fantastic way to refresh your palate with its bright citrusy flavor and aromatic coriander. It’s light, yet packed with antioxidants from the coriander, and the lemon juice adds a lovely zesty punch. Perfect for cleansing your digestive system, this soup is a go-to choice when you want something quick, healthy, and revitalizing.

Ginger Carrot Soup

Ginger carrot soup is a hearty and nourishing vegetarian soup with the perfect balance of sweetness from the carrots and a slight warmth from the ginger. The natural flavors are enhanced with a touch of creaminess, making this soup a cozy, satisfying dish for any time of the year. It’s especially perfect for the colder months, as the warmth from ginger provides a comforting sensation.

Ingredients:

• 3 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 tbsp fresh ginger, grated
• 1 garlic clove, minced
• 1 tbsp olive oil
• 4 cups vegetable broth or water
• ½ tsp ground cumin
• Salt and pepper, to taste
• ½ cup coconut milk (optional for creaminess)
• Fresh cilantro, for garnish

Instructions:

1. In a large saucepan, heat olive oil over medium heat. Add onions, garlic, and ginger, and sauté until the onions are soft and translucent.
2. Add the chopped carrots and cumin powder, and cook for another 3-4 minutes to enhance the flavors.
3. Pour in the vegetable broth or water, and bring the mixture to a boil. Reduce the heat and let it simmer for about 20-25 minutes, until the carrots are tender.
4. Blend the soup until smooth using an immersion blender or a regular blender. If the soup is too thick, add some water to adjust the consistency.
5. Stir in coconut milk for a creamier texture (optional), and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

Ginger carrot soup combines the best of both worlds, offering a natural sweetness from the carrots and the aromatic warmth from ginger. The added coconut milk gives it a silky smooth texture, making it rich and comforting without being overly heavy. This soup is not only flavorful but also rich in vitamins, making it a nourishing addition to any meal.

Cabbage Soup

Cabbage soup is a wholesome, light, and healthy vegetarian soup that combines cabbage with various spices to create a comforting dish. Known for its low-calorie content and high fiber, cabbage is often used in detox soups for its digestive benefits. This cabbage soup is simple yet flavorful, offering a great way to incorporate more vegetables into your diet.

Ingredients:

• 2 cups cabbage, finely chopped
• 1 medium onion, chopped
• 2 tomatoes, chopped
• 1 carrot, grated
• 1 celery stalk, chopped
• 1 tsp cumin seeds
• 1 tsp coriander powder
• ½ tsp turmeric powder
• Salt and pepper, to taste
• 4 cups vegetable broth or water
• 1 tbsp olive oil
• Fresh coriander leaves, for garnish

Instructions:

1. Heat olive oil in a large pot and add cumin seeds. Let them splutter before adding onions, tomatoes, and celery. Cook until softened.
2. Add the grated carrot, chopped cabbage, coriander powder, turmeric powder, salt, and pepper. Stir to coat the vegetables in the spices.
3. Pour in the vegetable broth or water and bring the mixture to a boil. Reduce the heat and simmer for about 15-20 minutes, until the cabbage and other vegetables are tender.
4. Taste and adjust the seasoning with salt and pepper, if necessary.
5. Serve hot, garnished with fresh coriander leaves.

Cabbage soup is a simple yet incredibly flavorful dish that packs a lot of nutrition in every bowl. The combination of cabbage and carrots provides a wealth of fiber and vitamins, while the subtle spices enhance the soup’s overall depth. This is an excellent choice for anyone seeking a light yet fulfilling vegetarian soup that can be enjoyed at any time of the year.

Kale and Lentil Soup

Kale and lentil soup is a nutrient-dense vegetarian soup that is rich in protein, fiber, and vitamins. The hearty lentils provide a satisfying texture, while the kale adds a burst of green, packed with antioxidants. The flavors are balanced with earthy spices, making this soup a delicious and healthy meal that’s perfect for any time of year.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 cups kale, chopped (stems removed)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp ground black pepper
• 4 cups vegetable broth or water
• 1 tbsp olive oil
• Salt, to taste
• Fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until softened, about 5-7 minutes.
2. Stir in cumin, coriander, turmeric, and black pepper. Cook for another minute until fragrant.
3. Add the rinsed lentils and vegetable broth or water. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. Add the chopped kale and cook for an additional 5-7 minutes, or until the kale is wilted and tender.
5. Season with salt to taste, and add a splash of fresh lemon juice if you like a hint of brightness.
6. Serve hot, garnished with additional kale if desired.

Kale and lentil soup is the epitome of comfort and health in a bowl. The lentils provide a filling, protein-packed base, while the kale enhances the soup with its vibrant, nutritious properties. The combination of spices gives the soup depth and warmth, making it perfect for those seeking both a nutritious and satisfying dish. It’s a wholesome, low-maintenance meal that’s perfect for meal prepping or a quick dinner.

Beetroot Soup

Beetroot soup is a vibrant, earthy soup that combines the sweetness of beets with aromatic spices to create a colorful and nutritious dish. The natural sweetness of the beets pairs wonderfully with the tangy flavors from lemon and the warmth of cumin and coriander. This soup is not only rich in vitamins but also makes for a visually stunning addition to your meal.

Ingredients:

• 2 large beets, peeled and diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin seeds
• 1 tsp coriander powder
• ½ tsp ground black pepper
• 4 cups vegetable broth or water
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt, to taste
• Fresh cream or yogurt (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add cumin seeds and sauté for a few seconds until they begin to splutter.
2. Add the chopped onion and garlic, and sauté until the onions become translucent.
3. Stir in the diced beets, coriander powder, and black pepper. Cook for 3-4 minutes, allowing the spices to coat the beets.
4. Add the vegetable broth or water and bring it to a boil. Reduce the heat and simmer for 25-30 minutes, until the beets are tender.
5. Blend the soup until smooth using an immersion blender or a regular blender.
6. Season with salt and stir in lemon juice to balance the flavors.
7. Serve hot, garnished with a drizzle of cream or a dollop of yogurt for added richness.

Beetroot soup is a wonderfully nourishing dish that packs a punch in both flavor and nutrition. The earthy sweetness of beets, combined with the freshness of lemon and the aromatic spices, makes it a uniquely satisfying experience. This soup is a great way to enjoy beets in a new, exciting way, and its bright color adds a beautiful touch to any table.

Spinach and Potato Soup

Spinach and potato soup is a simple yet flavorful vegetarian soup that combines the richness of potatoes with the vibrant green of spinach. The creamy texture from the potatoes blends beautifully with the freshness of spinach, creating a comforting and healthy soup that’s perfect for any season. This soup is packed with iron, fiber, and essential nutrients.

Ingredients:

• 3 medium potatoes, peeled and chopped
• 4 cups spinach leaves, washed and chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin seeds
• ½ tsp ground black pepper
• 1 tsp coriander powder
• 1 tbsp olive oil
• 4 cups vegetable broth or water
• Salt, to taste
• Fresh cream (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot. Add cumin seeds and let them splutter. Then, add chopped onions and garlic. Sauté until soft and translucent.
2. Add the chopped potatoes and cook for 5 minutes, stirring occasionally.
3. Stir in the coriander powder and black pepper, and cook for another minute.
4. Pour in the vegetable broth or water, and bring it to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
5. Add the chopped spinach and cook for another 5 minutes, until the spinach is wilted.
6. Blend the soup until smooth using an immersion blender or regular blender. If you prefer a chunkier soup, blend only half.
7. Season with salt to taste, and serve hot with a swirl of fresh cream if desired.

Spinach and potato soup is a comforting and wholesome meal that combines the earthy flavor of potatoes with the freshness of spinach. The creamy texture makes it particularly soothing, while the spices elevate its taste without overpowering the natural ingredients. This soup is perfect for a light lunch or as a healthy, filling starter.

Methi (Fenugreek) and Tomato Soup

Methi (fenugreek) and tomato soup combines the slightly bitter yet aromatic flavor of fenugreek leaves with the tangy sweetness of tomatoes. This flavorful and nutritious soup is a great way to incorporate more greens into your diet while enjoying the health benefits of fenugreek, which is known for its anti-inflammatory properties and ability to aid digestion.

Ingredients:

• 2 cups fresh methi (fenugreek) leaves, washed and chopped
• 3 medium tomatoes, chopped
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala
• 4 cups vegetable broth or water
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh coriander leaves, for garnish
• 1 tbsp lemon juice

Instructions:

1. Heat olive oil in a large pot over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onion and garlic and sauté until softened and fragrant.
3. Add chopped tomatoes, coriander powder, and garam masala, and cook for 5-7 minutes until the tomatoes soften and release their juices.
4. Add the chopped methi leaves, season with salt and pepper, and cook for another 2 minutes.
5. Pour in the vegetable broth or water and bring to a boil. Lower the heat and simmer for 15-20 minutes.
6. Blend the soup until smooth using an immersion blender or regular blender. Adjust the seasoning and consistency with water if needed.
7. Stir in lemon juice and garnish with fresh coriander leaves before serving.

Methi and tomato soup is a delightful and healthy option that’s both tangy and savory. The slightly bitter methi perfectly balances the sweetness and acidity of the tomatoes, while the warm spices add depth to the flavor. This soup is an excellent choice for those looking for a nutritious and flavorful dish that supports digestion and boosts overall health.

Pumpkin Soup

Pumpkin soup is a creamy, comforting dish that combines the natural sweetness of pumpkin with warm, aromatic spices. Rich in vitamins A and C, pumpkin is known for its immunity-boosting properties, making this soup both a delicious and healthful meal. The addition of spices like ginger and cumin adds complexity to the sweetness, creating a rich and satisfying bowl.

Ingredients:

• 3 cups pumpkin, peeled and chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp cumin powder
• ½ tsp cinnamon powder
• 4 cups vegetable broth or water
• 1 tbsp olive oil
• ½ cup coconut milk (optional, for creaminess)
• Salt and pepper, to taste
• Fresh coriander leaves, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions, garlic, and grated ginger, and sauté until the onions become soft and translucent.
2. Add the chopped pumpkin, cumin powder, and cinnamon powder. Stir well to coat the pumpkin in the spices and cook for 5 minutes.
3. Pour in the vegetable broth or water, and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, or until the pumpkin is soft.
4. Use an immersion blender or regular blender to blend the soup until smooth.
5. Stir in the coconut milk for added creaminess (optional), and season with salt and pepper to taste.
6. Serve hot, garnished with fresh coriander leaves.

Pumpkin soup is a classic fall dish, but it’s perfect year-round for its comforting and smooth texture. The spices balance the natural sweetness of the pumpkin, making it a rich yet healthy soup. The addition of coconut milk provides a velvety finish, while the ginger adds a warm kick. It’s an ideal choice for a filling and nutritious vegetarian meal.

Carrot and Coconut Soup

Carrot and coconut soup is a sweet and creamy soup that pairs the mild sweetness of carrots with the richness of coconut milk. This combination is not only delicious but also provides an excellent dose of vitamins, making it a nutritious choice. The addition of ginger and curry powder gives the soup a nice depth of flavor and warmth, making it comforting for any occasion.

Ingredients:

• 4 large carrots, peeled and chopped
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated
• 1 tsp curry powder
• 1 tbsp olive oil
• 1 cup coconut milk
• 4 cups vegetable broth or water
• Salt and pepper, to taste
• Fresh coriander leaves, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onions, garlic, and ginger, and sauté until the onions become soft and translucent.
2. Add the chopped carrots and curry powder, stirring to coat the carrots in the spices. Cook for 3-4 minutes.
3. Pour in the vegetable broth or water and bring it to a boil. Lower the heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Blend the soup until smooth using an immersion blender or regular blender.
5. Stir in the coconut milk, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh coriander leaves.

Carrot and coconut soup is a delightful and satisfying dish that combines the earthy sweetness of carrots with the creamy richness of coconut milk. The curry powder adds a savory, aromatic flavor, while the ginger provides a subtle kick. This soup is ideal for those seeking a vegan or dairy-free option that’s still creamy and comforting. It’s a perfect light lunch or dinner, providing a healthy dose of vegetables and natural sweetness.

Tomato and Basil Soup

Tomato and basil soup is a classic, flavorful vegetarian soup that combines the tangy sweetness of ripe tomatoes with the aromatic freshness of basil. This soup is simple yet comforting, with vibrant flavors that burst in every spoonful. It’s a perfect choice for those who enjoy a balance of sweetness, acidity, and herbal notes in their meals.

Ingredients:

• 4 large tomatoes, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup fresh basil leaves, chopped
• 1 tbsp olive oil
• 4 cups vegetable broth or water
• 1 tsp sugar (optional, to balance acidity)
• Salt and pepper, to taste
• Fresh cream (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant.
2. Add the chopped tomatoes and cook for 5-7 minutes, until they begin to break down and release their juices.
3. Pour in the vegetable broth or water, bring to a boil, and then reduce the heat. Let it simmer for about 20 minutes.
4. Stir in the chopped basil leaves and simmer for an additional 5 minutes, allowing the basil to infuse the soup with its aroma.
5. Blend the soup until smooth using an immersion blender or regular blender.
6. Season with salt, pepper, and sugar (if using) to taste.
7. Serve hot, garnished with a swirl of fresh cream if desired.

Tomato and basil soup is an iconic dish that offers the perfect balance of sweet, tangy, and fresh flavors. The basil brings a fragrant depth to the soup, while the tomatoes provide richness and natural sweetness. This soup can be enjoyed on its own or paired with crusty bread for a satisfying meal. It’s a great way to enjoy the goodness of seasonal tomatoes while embracing a healthy, vegetarian option.

Chickpea and Spinach Soup

Chickpea and spinach soup is a hearty, protein-packed vegetarian dish that combines the earthy flavor of chickpeas with the nutritional richness of spinach. The chickpeas provide a satisfying texture, while the spinach adds a fresh and vibrant element. This soup is both nourishing and filling, making it an ideal choice for a wholesome, light meal.

Ingredients:

• 1 cup dried chickpeas, soaked overnight, or 2 cups canned chickpeas, drained
• 2 cups fresh spinach leaves, washed and chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp olive oil
• 4 cups vegetable broth or water
• Salt and pepper, to taste
• Lemon juice (optional)
• Fresh coriander leaves, for garnish

Instructions:

1. If using dried chickpeas, drain and rinse them after soaking overnight. If using canned, simply drain and rinse.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until they become soft and fragrant.
3. Add the cumin and coriander, and cook for another minute to enhance the flavors.
4. Stir in the chickpeas and vegetable broth or water, and bring to a boil. Reduce the heat and let it simmer for 20-25 minutes (if using dried chickpeas, simmer until tender).
5. Add the chopped spinach leaves and cook for another 5 minutes, or until the spinach is wilted.
6. Season the soup with salt, pepper, and a splash of lemon juice for brightness.
7. Serve hot, garnished with fresh coriander leaves.

Chickpea and spinach soup is both hearty and nourishing, providing a perfect combination of plant-based protein from the chickpeas and vitamins from the spinach. The spices bring depth to the soup, while the lemon juice adds a refreshing zing. This soup is an excellent option for those looking for a filling, vegan-friendly dish that’s also rich in fiber and nutrients.

Cabbage and Carrot Soup

Cabbage and carrot soup is a light yet flavorful vegetarian dish that combines the natural sweetness of carrots with the mild flavor of cabbage. This soup is low in calories but high in fiber, making it a healthy and satisfying option. It’s perfect for those looking to enjoy a nutritious meal that is both filling and easy to prepare.

Ingredients:

• 2 cups cabbage, finely shredded
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• ½ tsp ground black pepper
• 4 cups vegetable broth or water
• 1 tbsp olive oil
• Salt, to taste
• Fresh coriander leaves, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and garlic, and sauté until softened and fragrant.
3. Stir in the shredded cabbage and chopped carrots, cooking for 5 minutes to soften them slightly.
4. Add turmeric powder, black pepper, and vegetable broth or water. Bring it to a boil and then reduce the heat. Let it simmer for 15-20 minutes, or until the vegetables are tender.
5. Season the soup with salt to taste.
6. Serve hot, garnished with fresh coriander leaves.

Cabbage and carrot soup is a simple yet nourishing dish that is packed with fiber and vitamins. The cabbage provides a mild and satisfying base, while the carrots add a natural sweetness and color. The turmeric and cumin bring an earthy, warm flavor that perfectly complements the freshness of the vegetables. This soup is ideal for those who want a light, healthy meal that’s both easy to make and delicious.

Note: More recipes​ are coming soon!