Vegetable Soup

December 7th, 2012 filed under Gluten Free, Soups and Salads, Vegan
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A hearty vegetable soup is so tempting in winter.  A cup of soup is a great meal starter or a tasty, nutritious and satisfying lunch. Vegetable soup is very comforting.

Serve 4.


  • 2 tablespoons oil
  • 1/2 teaspoon cumin seed (jeera)
  • 1 bay leaf (tajpat)
  • 6 cloves (long)
  • 1 teaspoon salt
  • 1/2 cup carrots, peeled and chopped into rounds
  • 1 small potato peeled and diced
  • 1/4 cup fresh green beans cut into 3/4-inch parts
  • 1/4 cup celery chopped
  • 1 cup cabbage chopped
  • 1-1/2 cup tomato chopped
  • 1/4 cup corn kernels
  • 3 cups of water
  • 1/4 teaspoon ground black pepper
  • 1 to 2 teaspoons freshly squeezed lemon juice


  1. Heat the oil in a saucepan over medium high heat, Test the heat by adding one  cumin seed to the oil; if the seed cracks right away, the oil is ready.
  2.  Add the cumin seeds. As they crack, add carrots, potatoes, green beans, bay leaf, cloves, and salt. Cook two to three minutes, stirring occasionally.
  3. Add corn, cabbage, celery, tomato, and three cups of water. When it boils, turn the heat down to low medium.
  4. Cover and cook 25 to 30 minutes, until the vegetables are tender.
  5. Add the black pepper and lemon juice. Taste and season with additional salt and pepper as needed.

If you enjoyed the recipe for Vegetable Soup, here are more great recipes you should try from Manjula's Kitchen.

12 Responses to “Vegetable Soup”

  1. Ani says:

    You can also add gralic and macroni to the soup, It will add to the look, taste and will full your stomach too.

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