Authentic Indian Vegetable Soup Recipe – Lemongrass & Ginger

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Vegetable Soup Recipe – Lemongrass & Ginger

Introduction

There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when it’s packed with fresh veggies and fragrant spices! I’ve been making this Indian-inspired vegetable soup for years – it’s a family favorite, and honestly, it’s my go-to when I’m feeling a little under the weather. It’s light, flavorful, and incredibly easy to make. This isn’t your typical creamy Indian soup; it’s a clear, bright broth that really lets the lemongrass and ginger shine. Let’s get cooking!

Why You’ll Love This Recipe

This soup is a winner for so many reasons. It’s quick – ready in just 20 minutes! It’s healthy, brimming with goodness from the vegetables. And the flavor? Oh, the flavor! The lemongrass and ginger create a wonderfully aromatic and slightly spicy broth that’s both soothing and invigorating. Plus, it’s a fantastic way to sneak in some extra veggies, even for picky eaters.

Ingredients

Here’s what you’ll need to make this delicious soup:

• 1 tablespoon toasted sesame oil
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• 2 small spring onions, chopped (separate the whites and greens)
• 1 small carrot, chopped
• 4-5 white button mushrooms, sliced
• 1 green chili, finely chopped (adjust to your spice preference!)
• 1 stalk lemongrass, bruised
• 4 cups water
• 2 tablespoons lemon juice
• 1/3 cup coriander leaves, chopped
• Salt, to taste
• Black pepper, to taste

Ingredient Notes

Let’s talk ingredients for a sec!

• Toasted Sesame Oil: Don’t skip this! It adds a wonderful nutty aroma that really elevates the soup. You can easily toast sesame seeds yourself in a dry pan for a few minutes, then use the oil.
• Lemongrass: This is the star of the show! Look for firm stalks with a fresh, citrusy scent. Bruising it (gently bashing it with the back of a knife) releases its flavor. If you can’t find fresh lemongrass, you can sometimes find lemongrass paste, but the flavor won’t be quite the same.
• Indian Soup Variations: Traditionally, Indian soups aren’t as common as in some other cuisines. However, many regional variations exist, often featuring dals (lentils) or a base of tomato. This recipe is inspired by the flavors of South Indian cuisine, where lemongrass and ginger are frequently used.

Step-By-Step Instructions

Alright, let’s make some soup!

1. First, let’s prep our veggies. Chop the spring onions, separating the white and green parts. Dice the carrot, slice the mushrooms, and finely chop the green chili, ginger, and coriander leaves. Cut the lemongrass into 2-3 inch pieces.
2. Now, heat the sesame oil in a pot over medium heat. Add the grated ginger, minced garlic, and chopped green chili. Sauté for about 30 seconds, until fragrant – you should really start to smell those lovely aromas!
3. Add the white parts of the spring onions and sauté for another minute. Then, toss in the chopped carrots and sliced mushrooms. Cook for about 3 minutes, stirring occasionally, until they start to soften.
4. Pour in the water, add the bruised lemongrass, salt, and pepper. Bring the soup to a simmer, then cover and let it cook for 10 minutes, or until the vegetables are tender.
5. Remove the lemongrass stalks. Stir in the chopped coriander leaves, lemon juice, and the green parts of the spring onions. Give it a taste and adjust the seasoning if needed. Serve hot and enjoy!

Expert Tips

• Don’t overcook the vegetables! You want them to retain a little bit of crunch.
• Bruising the lemongrass really helps release its flavor.
• Feel free to use vegetable broth instead of water for a richer flavor.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you like things spicier, add another green chili or a pinch of red pepper flakes. If you prefer a milder soup, remove the seeds from the green chili before chopping.
• Winter/Monsoon Season Adaptation: During colder months, I love adding a handful of spinach or kale during the last few minutes of cooking for an extra boost of nutrients. My friend, Priya, adds a small potato for a heartier soup – it’s delicious!

Serving Suggestions

This soup is wonderful on its own, but it also pairs well with:

• A side of warm naan or roti.
• A sprinkle of toasted sesame seeds.
• A dollop of plain yogurt (if you’re not vegan).

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just make sure to leave some space in the container for expansion.

FAQs

• Is this soup suitable for a cold? Absolutely! The warm broth, ginger, and lemongrass are all known for their soothing properties.
• Can I use other vegetables in this soup? Definitely! Feel free to add broccoli, peas, beans, or any other vegetables you like.
• What is the best way to prepare lemongrass for soup? Bruising the lemongrass is key. Gently bash it with the back of a knife to release its flavor.
• Can I make this soup ahead of time? Yes, you can! The flavors actually develop even more overnight.
• Is this soup good for weight loss? It’s a healthy and low-calorie option, making it a great addition to a weight-loss plan.