Quick Vegetable Soup Recipe – Carrots, Corn & Capsicum

Last Updated on 6 months ago by Neha Deshmukh

Quick Vegetable Soup Recipe – Carrots, Corn & Capsicum

Introduction

Honestly, sometimes the simplest things are the best, right? This quick vegetable soup is exactly that. It’s a hug in a bowl, perfect for a light lunch, a cozy evening, or when you’re just feeling a little under the weather. I first made this when my little one was sick, and it’s been a family favourite ever since! It’s packed with goodness, super easy to make, and ready in under 20 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any vegetable soup. It’s a vibrant, flavourful blend of fresh veggies that’s incredibly comforting. Here’s why you’ll adore it:

• Quick & Easy: Seriously, 15 minutes is all you need!
• Healthy & Nutritious: Loaded with vitamins and goodness.
• Customizable: Easily adapt it to your taste and what you have on hand.
• Perfect for Any Time: Lunch, dinner, or a snack – it hits the spot.

Ingredients

Here’s what you’ll need to whip up this delightful soup:

• ½ cup chopped carrots (approx. 75g)
• ½ cup chopped cabbage (approx. 75g)
• ¼ cup sweet corn (approx. 35g)
• ¼ cup beans (approx. 35g)
• ¼ cup chopped capsicum (bell pepper) (approx. 35g)
• 2 cups water (or vegetable stock – approx. 480ml)
• 1 teaspoon cornflour (cornstarch) (approx. 5g)
• 1 tablespoon spring onion white, chopped
• 1 tablespoon spring onion green, chopped
• 1 teaspoon pepper powder (approx. 5g)
• ½ teaspoon sugar (approx. 2.5g)
• ½ teaspoon crushed pepper (adjust to taste) (approx. 2.5g)
• Salt to taste

Ingredient Notes

A few little tips to make this soup even better!

• Fresh is Best: While you can use frozen veggies (more on that in the FAQs!), fresh vegetables really shine in this soup. The flavour is just brighter.
• Pepper Power: I love using a mix of black pepper powder and crushed red chilli flakes for a little kick. Feel free to adjust the amount of crushed pepper to your liking.
• Stock vs. Water: Vegetable stock adds a lovely depth of flavour, but water works perfectly well if you don’t have any on hand. Homemade stock is amazing if you have the time!
• Veggie Prep: Don’t worry about perfectly uniform chopping. A little rustic charm is perfectly fine!

Step-By-Step Instructions

Let’s get cooking! It’s easier than you think.

1. Heat a tablespoon of oil in a pan over medium heat. Add the chopped spring onion whites, ginger, and garlic. Sauté for about a minute, until fragrant. Don’t let the garlic burn!
2. Now, toss in the chopped carrots, cabbage, corn, beans, and capsicum. Sauté for another 3-5 minutes, until the vegetables start to soften and lose their raw smell.
3. Season with pepper powder, sugar, and salt. Give everything a good mix to make sure the spices are evenly distributed.
4. Pour in the water or vegetable stock. Bring the soup to a boil, then reduce the heat, cover, and let it simmer for 2-3 minutes, or until the vegetables are tender-crisp.
5. In a small bowl, mix the cornflour with a little cold water to create a smooth slurry. Slowly pour this into the soup, stirring constantly, until it thickens slightly.
6. Finally, stir in the crushed pepper and spring onion greens. Give it one last mix and serve hot!

Expert Tips

• Don’t Overcook: You want the vegetables to retain a little bit of crunch. Overcooked veggies get mushy!
• Taste as You Go: Adjust the seasoning to your liking. Everyone’s palate is different.
• Gentle Simmer: A gentle simmer is key to tender vegetables and a flavourful broth.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your stock if using.
• Spice Level Adjustment: For a milder soup, reduce or omit the crushed pepper. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chilli. My friend, Priya, loves adding a dash of Kashmiri chilli powder for colour and mild heat.
• Addition of Noodles: Add a handful of vermicelli or thin noodles during the last 5 minutes of cooking for a heartier soup. My kids love this!
• Regional Vegetable Swaps: Feel free to swap in other vegetables you enjoy! Peas, broccoli florets, or even spinach would be delicious additions.

Serving Suggestions

This soup is wonderful on its own, but here are a few ideas to make it a complete meal:

• Serve with a side of crusty bread for dipping.
• Pair it with a light salad.
• Add a dollop of plain yogurt or a swirl of coconut milk for extra creaminess.

Storage Instructions

• Refrigerating: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can also freeze this soup for up to 2 months. Just be aware that the texture of the vegetables may change slightly upon thawing.

FAQs

Let’s answer some common questions!

• Is this soup suitable for babies/toddlers? Yes, it is! Just make sure the vegetables are very soft and blend a portion of the soup for a smoother texture. Omit the crushed pepper for little ones.
• Can I use frozen vegetables in this recipe? Absolutely! Frozen vegetables are a convenient option. You may need to adjust the cooking time slightly.
• How can I make this soup more filling? Add some cooked lentils, chickpeas, or tofu for extra protein.
• What is the best way to adjust the thickness of the soup? Add more cornflour slurry for a thicker soup, or more water/stock for a thinner soup.
• Can I prepare this soup ahead of time? Yes, you can! Prepare the soup up to the point of adding the cornflour slurry, then refrigerate. Add the slurry and finish cooking just before serving.