Creamy Mixed Vegetable Soup Recipe – Easy Indian-Style Comfort Food

Last Updated on 2 months by Neha Deshmukh

Creamy Mixed Vegetable Soup Recipe – Easy Indian-Style Comfort Food

Introduction

There’s just something about a warm bowl of soup that feels like a hug, isn’t there? Especially when the weather turns a little chilly, or you’re just craving something comforting. This creamy mixed vegetable soup is my go-to on those days. It’s incredibly easy to make, packed with goodness, and has a lovely, subtle flavour that reminds me of home. I first made this when my little one was sick, and it was the only thing she’d eat – so it’s officially family-approved! It’s a little twist on a classic, with a touch of Indian inspiration.

Why You’ll Love This Recipe

This soup is a winner for so many reasons! It’s quick – ready in under 30 minutes. It’s healthy, brimming with colourful veggies. And it’s super versatile; you can easily swap out vegetables based on what you have on hand. Plus, it’s a fantastic way to sneak in extra veggies for picky eaters (trust me, I know!). It’s a comforting, nourishing meal that the whole family will enjoy.

Ingredients

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

• 1 Tbsp Oil
• 1 tsp finely minced Garlic
• 1 tsp grated Ginger
• 1 small finely chopped Onion
• 0.5 cup Frozen Peas & Carrots (about 80g)
• 0.25 cup diagonally cut Green Beans (about 40g)
• 0.5 cup finely chopped Cauliflower (about 50g)
• 0.25 cup chopped Celery (about 30g)
• 1 can (approximately 400g) Cream Style Corn
• Salt to taste
• Black Pepper to taste
• 0.5 cup Water (120ml)
• 14 oz Vegetable Broth (approximately 400ml)
• 2 tsp Corn Starch
• 1 tsp Sugar (optional)
• 2 chopped Green Onions, for garnish

Ingredient Notes

Let’s talk ingredients! Using vegetable broth instead of chicken broth keeps things lighter and makes this soup perfect for vegetarians. You can use low-sodium broth to control the salt levels.

Now, about that sugar… it’s totally optional! In some parts of India, a tiny bit of sweetness is added to balance the flavours in soups, especially those with tomatoes or a bit of spice. It’s a regional preference, so feel free to leave it out if you prefer a purely savoury soup. I usually add it, just a pinch, to bring everything together. And don’t be afraid to experiment with different frozen vegetable mixes – it’s a great way to use up what you have!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a medium pot over medium heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds, until you can smell that lovely aroma. Don’t let it burn!
2. Toss in the chopped onion and cook for another 30 seconds, until it becomes translucent.
3. Now, add the frozen peas and carrots, green beans, cauliflower, and celery. Sauté for about 2 minutes, stirring occasionally, to give the veggies a little head start.
4. Pour in the can of cream-style corn, and season with salt and pepper. Give it a good mix to combine everything.
5. Add the water and vegetable broth. Bring the mixture to a boil, then reduce the heat to low.
6. Simmer for 5-7 minutes, or until the vegetables are tender but still have a little bite. We don’t want mushy veggies!
7. In a small bowl, dissolve the corn starch in 2 tablespoons of water. Stir this slurry into the soup and cook for another minute or two, until the soup thickens slightly.
8. If you’re using it, add the sugar now and give it a taste. Adjust the seasoning with more salt and pepper as needed.
9. Ladle the soup into bowls, garnish with chopped green onions, and serve hot!

Expert Tips

• Don’t overcook the vegetables! You want them to be tender-crisp, not mushy.
• For a smoother soup, you can use an immersion blender to partially blend it. I like to leave some chunks for texture.
• Taste as you go! Seasoning is key, so adjust the salt and pepper to your liking.

Variations

• Spicy Kick: My friend Priya loves to add a pinch of chili powder or a dash of garam masala for a little warmth.
• Coconutty Goodness: Swap the vegetable broth for coconut milk for a richer, more exotic flavour.
• Potato Power: Add a diced potato along with the other vegetables for a heartier soup.

Vegan Adaptation

This recipe is almost vegan as it is! Just make sure your cream-style corn doesn’t contain any dairy ingredients. Double-check the label.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment (Adding a touch of chili powder or garam masala)

As mentioned, a pinch of chili powder (about ¼ tsp) or ½ tsp of garam masala adds a lovely warmth. Start small and add more to taste.

Festival Adaptation (Suitable as a light starter during Diwali or other festivals)

This soup makes a wonderful light starter for festive meals like Diwali. It’s comforting and easy to digest, perfect before a larger feast.

Serving Suggestions

This soup is delicious on its own, but it’s also great with:

• A side of crusty bread for dipping.
• A sprinkle of croutons for added crunch.
• A dollop of plain yogurt or sour cream (optional).

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well! Let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 2 months.

FAQs

Is this soup suitable for babies or toddlers?

Yes, it is! Just make sure the vegetables are very tender and blend the soup to a smooth consistency for younger babies. Omit the salt and pepper for babies under one year old.

Can I use fresh corn instead of cream-style corn?

You can! You’ll need about 2 cups of fresh corn kernels. You might need to add a little extra broth to achieve the desired consistency.

What other vegetables can I add to this soup?

Feel free to get creative! Broccoli, spinach, carrots, and zucchini all work well.

Can I make this soup ahead of time?

Absolutely! You can make it a day or two in advance and store it in the refrigerator. The flavours will actually meld together even more!

How can I adjust the thickness of the soup?

If the soup is too thick, add a little more broth or water. If it’s too thin, add a little more cornstarch slurry.