Vegetarian Indian Soup Recipes
THAI-INDIAN VEGGIE SOUP
This soup is full of Thai and Indian goodness. Lots of fiber and greens. It's great on a cold, fall evening. The key is to slowly add each ingredient and let each flavor develop before going on to the next addition. That will help distribute the flavors and ensure that the tofu has a nice taste.
Provided by Marci
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a large pot over medium heat. Add ginger and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion; cook and stir until softened, about 4 minutes. Stir in carrots; cook until they start to soften, about 4 minutes. Stir in green curry paste. Add tomatoes, cumin, and curry powder; cook and stir until fragrant, about 4 minutes.
- Stir tofu into pot; cook until it starts to absorb some flavor, 3 to 4 minutes. Add kale; cook until slightly wilted, 3 to 4 minutes. Pour in coconut milk and bring soup to a simmer, about 5 minutes. Pour in vegetable broth and chickpeas; season with salt. Simmer soup, uncovered, until flavors combine, about 20 minutes. Serve soup garnished with scallions and sriracha.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 23.5 g, Fat 19 g, Fiber 5.1 g, Protein 8.1 g, SaturatedFat 12.9 g, Sodium 803.2 mg, Sugar 3.2 g
VEGETARIAN INDIAN SOUP
I created this recipe to satisfy my wife's desire for meatless meals. We eat it as the main course when I make it. You can substitute mixed frozen vegetables for this recipe. Frozen vegetables will grind better then raw vegetables creating a fine texture to the soup. Because of the fine mixture of vegetables no one vegetable will stand out. Even your fussy veggie eaters will enjoy it because all the flavors work together.
Provided by Bar-b-blues
Categories Chowders
Time 55m
Yield 6 bowls, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Place yogurt in bowl and mix in spices. set aside.
- Grind up frozen vegetables and mushrooms in either a food processor or Kitchen Aid food grinder to fine consistency. Place yogurt mixture into large saucepan then add vegetables. Turn burner to medium heat and cook for approximately 40 minutes stirring occasionally. The water will release from the frozen vegetables to create a creamy broth.
- Place soup in bowls and garnish with grated Reggianito cheese.
Nutrition Facts : Calories 220, Fat 9, SaturatedFat 5.4, Cholesterol 31.9, Sodium 616.9, Carbohydrate 25.3, Fiber 5.1, Sugar 14.5, Protein 13.1
INDIAN SUMMER VEGETABLE SOUP
Make and share this Indian Summer Vegetable Soup recipe from Food.com.
Provided by Tootsie
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil in a large stock-pot over medium heat.
- Add garlic and onion, cover.
- cook for 5 minutes until onion softens.
- Add rest of ingredients, cook for 10 minutes more or until vegetables are tender.
- Serve in bowls with grated Parmesan cheese on top.
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