Indian Summer Vegetable Soup
Bursting with vibrant flavors and wholesome ingredients, this Indian Summer Vegetable Soup is a comforting, plant-based dish that's perfect for any season. Infused with aromatic spices like cumin, turmeric, and coriander, this soup features a colorful medley of fresh vegetables—carrots, zucchini, green beans, and sweet corn—all simmered in a rich coconut milk and vegetable broth base. The addition of garlic, ginger, and a hint of red chili powder provides just the right amount of warmth and depth, while a garnish of fresh cilantro and a squeeze of lime adds a refreshing finish. Ready in just 40 minutes, this healthy and flavorful recipe is both vegan and gluten-free, making it a versatile option for a light lunch or hearty dinner. Serve it with crusty bread or rice for a complete meal that’s sure to delight!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 teaspoon, freshly grated ginger
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 0.25 teaspoon red chili powder
- 2 medium, diced carrot
- 1 medium, diced zucchini
- 1 cup, cut into 1-inch pieces green beans
- 1 cup, fresh or frozen corn kernels
- 1 medium, diced tomato
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped cilantro
- 1 wedge (optional for garnish) lime
Instructions
Heat the olive oil in a large pot over medium heat.
Add the cumin seeds and toast them for 30 seconds until aromatic.
Stir in the chopped onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger, cooking for another 1 minute.
Mix in the turmeric powder, ground coriander, and red chili powder, stirring to evenly coat the aromatics.
Add the diced carrot, zucchini, green beans, corn kernels, and diced tomato to the pot. Stir well to combine with the spices.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low and let the soup simmer for 15 minutes, or until the vegetables are tender.
Stir in the coconut milk, salt, and black pepper, and simmer for an additional 5 minutes to blend the flavors.
Taste and adjust the seasoning as needed.
Remove the pot from heat and garnish the soup with chopped cilantro.
Serve hot with a squeeze of lime for added brightness, if desired.
Nutrition Facts
Calories |
1155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7966 mg | 346% | |
| Total Carbohydrate | 180.3 g | 66% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 81.5 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4054 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
