winter vegetable soup recipe | hearty winter vegetable Indian soup | chunky healthy winter vegetable soup |

by Tarla Dalal

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विन्टर वेजिटेबल सूप रेसिपी | हार्दिक शीतकालीन सब्जी भारतीय सूप | चंकी स्वस्थ सर्दियों की सब्जी का सूप | विन्टर वेजिटेबल सूप रेसिपी हिंदी में - हिन्दी में पढ़ें (Winter Vegetable Soup in Hindi)

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winter vegetable soup recipe | hearty winter vegetable Indian soup | chunky healthy winter vegetable soup | with 25 amazing images.

winter vegetable soup is a diabetic friendly Indian soup. Learn how to make chunky healthy winter vegetable soup.

There’s nothing better than a piping hot bowl of winter vegetable soup to help you get past harsh winters. Add an assortment of vegetables to the soup, and you have a meal that is nutritious and delicious.

Tomato gives this hearty winter vegetable Indian soup a slight tanginess while celery and bay leaves add a pleasant flavour. Include any vegetable that is in season and serve bubbling hot with parsley and cheese. Toasted croutons or caraway seed toast make a nice accompaniment.

To make winter vegetable soup, heat the olive oil in a deep non-stick pan, add the onions and bay leaves and sauté on a medium flame for 1 minute. Add the French beans, carrots, potatoes and cauliflower and sauté on a medium flame for 2 to 3 minutes.
Add 4 cups of vegetable stock or hot water, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
Add the cabbage, tomatoes, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Serve winter vegetable soup hot garnished with parsley.

Savor the simplicity and wholesomeness of winter vegetable soup (69 calories only), a low-calorie and heart-healthy option for those managing weight loss and heart disease.

winter vegetable soup is rich in vitamin C, phosphorus and folic acid.

Pro tips for winter vegetable soup. 1. Consider using olive oil or coconut oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for the heart. Also it has anti-inflammatory properties. This is one of the healthiest oils you can opt for. 2. For better taste use vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish. 3. Add 1/4 cup chopped french beans. French beans have a mild, slightly sweet flavor that pairs well with the other vegetables in the soup. French Beans are rich in folic acid. A deficiency of folic acid can also lead to anaemia, as like iron they are equally necessary to make red blood cells.

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Winter Vegetable Soup recipe - How to make Winter Vegetable Soup

Winter Vegetable Soup Video by Tarla Dalal

Winter Vegetable Soup recipe with step by step photos

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what is winter vegetable soup made of ?

what is winter vegetable soup made of ? See below image of list of ingredints for what is winter vegetable soup made of ?

how to make vegetable stock

Here is the recipe to make homemade veg stock which makes the soup more flavourful and nutritious.

how to make winter vegetable soup

To make winter vegetable soup, heat 2 tsp olive oil or coconut oil or oil in a pan. Consider using olive oil or coconut oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for the heart. Also it has anti-inflammatory properties. This is one of the healthiest oils you can opt for.
Add 1/4th cup chopped onions. Onions release a wonderful aroma when cooked, which makes the soup more inviting. The quercetin in Onions promotes production of HDL (good cholesterol) and lowers total cholesterol in the body. The sulphur in onions act as a blood thinner and prevents blood clotting too.

Add 2 bay leaves (tejpatta). Bay leaves release a warm, slightly peppery aroma that entices the senses and adds depth to the overall flavor profile of the soup.
Sauté on a medium flame for 1 minute.
Add 1/4 cup chopped french beans. French beans have a mild, slightly sweet flavor that pairs well with the other vegetables in the soup. French Beans are rich in folic acid. A deficiency of folic acid can also lead to anaemia, as like iron they are equally necessary to make red blood cells.
Add 1/4th cup chopped carrot. Carrots have a sweet and earthy flavor. Carrots add a bit of body and texture to the soup. They also help to thicken the soup slightly. Carrots have the nutrient Beta Carotene which is a form of Vitamin A, helps prevent deterioration of the eye as one gets older and prevents night blindness.
Add 1/4 cup potato cubes. If diabetic then skip potatoes and use chopped celery.

Add 1/4 cup cauliflower florets. Cauliflower has a mild flavor and a slightly crunchy texture. Cauliflower is extremely low in carbs and therefore does not raise blood glucose levels quickly. One cup Cauliflower provides you 100% off your daily recommended allowance of Vitamin C.
Sauté on a medium flame for 2 to 3 minutes.
Add 4 cups vegetable stock or hot water. For better taste use vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish.
Mix well.
Cook on a medium flame for 10 minutes, while stirring occasionally.

Add 3/4 cup shredded cabbage. Cabbage has a mild sweet flavour and adds a bit of crunch to the soup. Cabbage is low in calories, relieves constipation, good for diabetics.
Add 1/4 cup deseeded tomato cubes. Tomatoes have a rich, tangy flavor that complements the sweetness of the french beans and carrots. Tomatoes are extremely rich source of Lycopene. Tomatoes are a powerful antioxidant, super rich in Vitamin C, good for heart.
Add salt to taste. We added 3/4th tsp salt. Salt brings out natural flavours and makes foods more palatable. Too much of it can ruin the food and your health. So, use only the right amount. If you have high blood pressure, cut back on salt.
Add freshly ground black pepper (kalimirch) to taste. Freshly ground black pepper has a more intense and complex flavour than pre-ground pepper. It adds a subtle spiciness and depth of flavour to the soup.
Mix well.

Cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Garnish with parsley.
Experience the luxurious texture of this soul-warming winter vegetable soup, a culinary delight for the senses.
Serve winter vegetable soup hot.

pro tips for winter vegetable soup

To make winter vegetable soup, heat 2 tsp olive oil or coconut oil or oil in a pan. Consider using olive oil or coconut oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for the heart. Also it has anti-inflammatory properties. This is one of the healthiest oils you can opt for.

Add 4 cups vegetable stock or hot water. For better taste use vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish.
Add chopped onions. Onions release a wonderful aroma when cooked, which makes the soup more inviting. The quercetin in Onions promotes production of HDL (good cholesterol) and lowers total cholesterol in the body. The sulphur in onions act as a blood thinner and prevents blood clotting too.
Add chopped carrot. Carrots have a sweet and earthy flavor. Carrots add a bit of body and texture to the soup. They also help to thicken the soup slightly. Carrots have the nutrient Beta Carotene which is a form of Vitamin A, helps prevent deterioration of the eye as one gets older and prevents night blindness.

benefits of winter vegetable soup

Winter Vegetable Soup is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
1. Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). Not all of the vitamin C is lost when vegetables are cooked. Some studies have shown that up to 50% of the vitamin C can be retained, depending on the cooking method and the vegetable. Cook vegetables quickly. The longer vegetables are cooked, the more vitamin C they will lose. 131% of RDA.
2. Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curd), nuts, seeds, jowar, bajra, moong, matki, oats, ragi, wheat flour etc. 28% of RDA.
3. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ). 18% of RDA.