Easy Vegetable Soup Recipe – Carrot, Beans & Cabbage Delight

Last Updated on 2 months by Neha Deshmukh

Easy Vegetable Soup Recipe – Carrot, Beans & Cabbage Delight

Introduction

There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when the weather turns a little chilly, or you’re just feeling under the weather. This easy vegetable soup is a family favourite in my home – it’s packed with goodness, super simple to make, and honestly, just feels like a hug in a bowl! I first made this when my little one was starting solids, and it’s been a go-to ever since. It’s a brilliant way to sneak in extra veggies, and it’s endlessly adaptable to whatever you have in your fridge.

Why You’ll Love This Recipe

This isn’t just any vegetable soup. It’s quick, easy, and uses everyday ingredients. Plus, it’s incredibly healthy! It’s perfect for a light lunch, a comforting dinner, or even a starter. You’ll love how flavorful it is, even without a ton of complicated seasonings. And honestly, it’s a fantastic way to use up leftover vegetables.

Ingredients

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

• 1 Carrot (whole)
• 5-6 Beans (whole)
• 4-5 Cauliflower florets (pieces)
• 100 grams Cabbage
• 4-5 Spring onion stalks
• 0.5 Capsicum (whole)
• 1 Onion (whole)
• 3-4 Garlic cloves
• 1 small piece Ginger
• 1 tbsp Butter
• 2 tsp Corn flour
• Salt to taste
• Pepper powder to taste
• 4 cups Water (for stock)

Ingredient Notes

Let’s talk ingredients! Using a good quality vegetable stock makes all the difference. I highly recommend making your own – it’s easier than you think! (See instructions below in the recipe). It adds so much depth of flavour.

Don’t be afraid to use seasonal vegetables. This recipe is really flexible. In winter, I love adding root vegetables like parsnips or turnips. During monsoon, spinach and mushrooms are a lovely addition. Fresh is best, but frozen vegetables work in a pinch too! And don’t skip the ginger and garlic – they add a lovely warmth.

Step-By-Step Instructions

Okay, let’s get cooking!

1. Prepare the vegetable stock: First, roughly chop all your stock vegetables (carrot peels, onion ends, cabbage cores – use everything!). Place them in a pressure cooker with 4 cups of water and a pinch of salt. Pressure cook for 30-40 minutes. Once cooled, strain the liquid and reserve it – that’s your beautiful homemade stock!
2. Sauté the aromatics: Melt the butter in a large pot or pan over medium heat. Add the chopped onion and garlic, and cook until they become translucent and fragrant – about 3-5 minutes.
3. Cook the vegetables: Now, add the finely chopped carrots, cabbage, cauliflower, beans, spring onions, and capsicum to the pot. Sauté for another 3-4 minutes, stirring occasionally. We want them to soften slightly, but still have a bit of a bite.
4. Combine ingredients: Pour the prepared vegetable stock into the pot with the vegetables. Bring the mixture to a boil.
5. Thicken the soup: In a small bowl, mix the corn flour with a little water to create a smooth slurry. Slowly stir the slurry into the boiling soup. Continue to simmer for about 5 minutes, or until the soup has thickened to your desired consistency.
6. Season and serve: Finally, season with salt and pepper to taste. Garnish with the green parts of the spring onions before serving. Enjoy!

Expert Tips

• Don’t overcook the vegetables! You want them to retain some texture.
• If you don’t have a pressure cooker, you can simmer the stock vegetables in a large pot for about an hour.
• For a richer flavour, add a teaspoon of tomato paste along with the onions and garlic.
• Taste as you go! Adjust the seasoning to your liking.

Variations

• Vegan Adaptation: Simply swap the butter for olive oil or any other plant-based oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your corn flour packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: My friend, Priya, loves to add a pinch of red chilli flakes for a little kick. You could also add a small piece of green chilli while sautéing the aromatics.
• Winter/Monsoon Adaptations: As I mentioned before, feel free to add seasonal vegetables like spinach, mushrooms, potatoes, or sweet potatoes. A squeeze of lemon juice at the end brightens up the flavours beautifully during monsoon.

Serving Suggestions

This soup is delicious on its own, but it’s even better with a side of crusty bread for dipping. A dollop of plain yogurt or a swirl of cream adds a lovely richness. My kids love it with a sprinkle of grated cheese!

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes really well! Just make sure to leave some space at the top of the container for expansion.

FAQs

• Is this soup suitable for babies/toddlers? Absolutely! Just make sure to blend it until smooth for younger babies. You can also omit the pepper.
• Can I use different vegetables in this soup? Yes, definitely! Feel free to experiment with whatever vegetables you have on hand.
• How can I make the soup more flavorful? Homemade stock is key! You can also add herbs like thyme or rosemary, or a bay leaf while simmering.
• Can I make this soup ahead of time? Yes, you can! It actually tastes even better the next day.
• What is the best way to store leftover vegetable soup? In an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.