Vegetable Soup Recipe (Easy & Healthy)
User Reviews
4.4
15 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
2
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Calories
129 kcal
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Course
Appetizer
-
Cuisine
International
Vegetable Soup Recipe (Easy & Healthy)
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A flavorful and healthy Vegetable Soup recipe made with mixed vegetables, button mushrooms, mung bean sprouts and seasoned with soy sauce, black pepper. This Veggie Soup is also light and excellent as a comforting and warming meal for winters as well as monsoons.
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Ingredients
- 1 tablespoon oil - any neutral oil or toasted sesame oil
- ¼ cup onions - finely chopped, or 1 small onion - spring onions can be swapped with onions
- 1 teaspoon garlic - peeled & finely chopped
- 2 teaspoons celery - finely chopped, optional
- 1 cup cabbage - shredded
- ½ cup carrots - finely chopped
- ½ cup button mushrooms - sliced or chopped
- ½ cup bell pepper - chopped, red or green or yellow
- ¼ cup french beans - finely chopped
- ⅓ cup mung bean sprouts - optional
- 3 cups water or Vegetable Stock
- 2 teaspoons soy sauce or tamari
- ½ teaspoon ground black pepper (black pepper powder)
- salt as required
Instructions
Preparation
- Rinse and chop or shred the cabbage. You could also blanch the cabbage prior to chopping it.
- Rinse, wipe and then slice the mushrooms. Chop the bell pepper.
- Rinse and finely chop the french beans. Also finely chop the onions and garlic.
Sautéing
- Heat oil in a pan. Add onions and garlic. Sauté until the onions are softened and become translucent on medium-low to medium heat.
- Next add the chopped mix vegetables and celery. Stir to combine and sauté on a medium heat for 4 to 5 minutes.
- Add the moong sprouts and mix well. Sauté for 2 minutes.
- Add water or vegetable stock and combine. Then add soy sauce, black pepper and salt. Mix again.
Making vegetable soup
- Cover the pan and simmer the soup for 12 to 14 minutes on a medium-low to medium heat until the vegetables are cooked and tender.
- Once the vegetables are tender, check the seasonings and add more salt or black pepper if needed.
- Serve the nutritious Vegetable Soup as is or accompanied with some boiled noodles or steamed rice. You can garnish with some fresh herbs like cilantro, parsley, or thyme if you prefer.
Notes
- Adding moong sprouts is optional.
- You can add vegetables that you like. Ensure that the vegetables are tender and cooked well.
- You could make the same recipe with different varieties of edible mushrooms.
- To add a boost of some protein, consider adding some tofu cubes.
- Soy sauce can be omitted. For a gluten-free soup, add tamari instead of soy sauce.
- This recipe can be scaled up to make for more servings.
Nutrition Information
Show Details
Calories
129kcal
(6%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
974mg
(41%)
Potassium
504mg
(14%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
6106IU
(122%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
48mg
(53%)
Vitamin D
1µg
Vitamin E
4mg
Vitamin K
121µg
Calcium
82mg
(8%)
Vitamin B9 (Folate)
68µg
Iron
2mg
(11%)
Magnesium
37mg
Phosphorus
90mg
Zinc
1mg
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 974mg | 41% |
| Potassium | 504mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 6106IU | 122% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 48mg | 53% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 4mg | |
| Vitamin K | 121µg | |
| Calcium | 82mg | 8% |
| Vitamin B9 (Folate) | 68µg | |
| Iron | 2mg | 11% |
| Magnesium | 37mg | 9% |
| Phosphorus | 90mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
15 reviews
Good
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