Instant Vegetable Soup

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Mushroom and Tofu Stew, Chinese Tofu and Lettuce Soup, Peppery Vegetable Soup , Healthy Clear Veg soup

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  • Chopped onions - 1 tbsp
  • Green chillies chopped - 2, medium-sized
  • Tomato Paste - 2 tbsp
  • Cornstarch - 1 tbsp
  • Coriander powder - 1/2 tsp
  • Red chilli powder - 1/2 tsp
  • Mixed vegetables (beans, corn, carrots) - 1 cup
  • Chopped spinach - 1 tbsp
  • Butter - 1 tbsp
  • Salt to taste

How to Make Instant Vegetable Soup

  • Heat a saucepan and add butter to it.
  • Once the butter melts, add the chopped onions and saute it until they become soft.
  • Bring the heat to a medium, then add chopped spinach and continue to saute it.
  • Add tomato paste to the mixture, followed by cornstarch powder and mix everything thoroughly.
  • Add some water to this mixture until the consistency becomes semi-solid.
  • Add the vegetables and boil this mixture for about 5 minutes until everything blends or mixes thoroughly.
  • Allow this to cool so that it is ready to be pureed in a blender.
  • Using a regular blender or hand-blender, puree the mixture completely, or depending on your taste, just take a portion of it to puree so that you can have some vegetable chunks remaining in the soup.
  • Add the desired amount of water to this puree to make the soup and heat it well (do not allow it to boil though).
  • As you heat the soup, add salt, coriander and red-chilli powder to it.
  • You may garnish the soup with either fried bread croutons or potato chips or just serve it as is.
  • Serve hot.