Good Eats Indian Summer Soup

Savor the vibrant flavors of late summer with "Good Eats Indian Summer Soup," a comforting, plant-based dish that blends the essence of Indian spices with garden-fresh vegetables. This easy-to-make soup comes together in just under an hour, featuring aromatic ingredients like garlic, ginger, cumin, and turmeric, paired with juicy tomatoes, tender zucchini, crisp corn, and creamy coconut milk. A splash of lime juice and a sprinkle of fresh cilantro add the perfect zesty finish, making every bowl a balance of warmth and brightness. Naturally vegan and gluten-free, this recipe is perfect for a light lunch or dinner, capturing the best of seasonal produce in every spoonful.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 Yellow onion, diced
• 4 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Ground turmeric
• 0.25 teaspoon Cayenne pepper (optional)
• 3 cups Tomatoes, diced
• 1 cup Carrot, sliced
• 1.5 cups Zucchini, diced
• 1 cup Corn kernels (fresh or frozen)
• 5 cups Vegetable broth
• 1 cup Coconut milk
• 0.25 cup Fresh cilantro, chopped
• 2 tablespoons Fresh lime juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 4

Add the ground cumin, coriander, turmeric, and cayenne pepper (if using). Cook for another 30 seconds to wake up the spices.

Step 5

Stir in the diced tomatoes and cook for 5 minutes, allowing the tomatoes to soften and break down.

Step 6

Add the carrot slices, diced zucchini, and corn kernels. Stir well to coat the vegetables in the spices.

Step 7

Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and let simmer for 15 minutes, until the vegetables are tender.

Step 8

Stir in the coconut milk, fresh lime juice, salt, and black pepper. Simmer for an additional 5 minutes.

Step 9

Taste and adjust seasoning if necessary.

Step 10

Ladle the soup into bowls, garnish with fresh cilantro, and serve warm.

Nutrition Facts

Serving size	3108.7 grams (3108.7g)

Amount per serving	% Daily Value*
Calories	1315

Total Fat 45.90g	59%
Saturated Fat 7.50g	38%
Polyunsaturated Fat 6.20g
Cholesterol 0mg	0%
Sodium 5397mg	235%
Total Carbohydrate 209.10g	76%
Dietary Fiber 42.00g	150%
Total Sugars 85.30g
Protein 44.30g	89%

Vitamin D 0IU	0%
Calcium 479mg	37%
Iron 17mg	92%
Potassium 6515mg	139%

*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.

Source of Calories

Fat: 29.0%

Protein: 12.4%

Carbs: 58.6%