Indian Vegetable Soup Crock Pot
Infuse your kitchen with the vibrant aromas of Indian spices with this easy and flavorful Indian Vegetable Soup made effortlessly in a crock pot! Brimming with tender vegetables like carrots, potatoes, and green beans, and spiced to perfection with warming curry powder, garam masala, and turmeric, this soup is both hearty and wholesome. A base of low-sodium vegetable broth and diced tomatoes creates a comforting and nutrient-packed dish perfect for cozy lunches or light dinners. With minimal prep time and the convenience of slow cooking, this recipe is ideal for busy weeknights. Garnish with fresh cilantro and a splash of bright lemon juice for a zesty finish, and serve with crusty bread or naan for a satisfying, plant-based meal the whole family will love. Perfect for fans of Indian flavors and healthy, slow cooker meals!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 large Garlic cloves
- 1 tablespoon Ginger root (grated)
- 3 medium Carrots
- 2 stalks Celery stalks
- 2 medium Potatoes
- 1 cup Green beans
- 14.5 ounces Canned diced tomatoes (with juices)
- 6 cups Low-sodium vegetable broth
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 0.5 teaspoons Ground coriander
- 0.5 teaspoons Garam masala
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Chopped fresh cilantro (optional)
- 1 tablespoon Lemon juice
Instructions
Heat the olive oil over medium heat in a skillet. Add the diced onion and sauté for 3-4 minutes, until softened and slightly golden.
Add the minced garlic and grated ginger to the skillet and sauté for an additional 1-2 minutes, until fragrant.
Transfer the sautéed onion, garlic, and ginger mixture to the crock pot.
Peel and dice the carrots, celery, and potatoes. Add these, along with the green beans, to the crock pot.
Pour the canned diced tomatoes (with their juices) and vegetable broth into the crock pot.
Stir in the curry powder, cumin, turmeric, coriander, garam masala, salt, and black pepper.
Cover the crock pot and set it to cook on high for 4 hours or on low for 6-7 hours, until the vegetables are tender.
Once the soup is cooked, stir in the lemon juice and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with chopped fresh cilantro, if desired.
Serve warm with crusty bread or naan on the side for a complete meal.
Nutrition Facts
Calories |
1060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5742 mg | 250% | |
| Total Carbohydrate | 180.6 g | 66% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 46.6 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 5745 mg | 122% | |
*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.
