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!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the cumin seeds and toast them for 30 seconds until aromatic.

Step 3

Stir in the chopped onion and cook for 3-4 minutes until softened and translucent.

Step 4

Add the minced garlic and grated ginger, cooking for another 1 minute.

Step 5

Mix in the turmeric powder, ground coriander, and red chili powder, stirring to evenly coat the aromatics.

Step 6

Add the diced carrot, zucchini, green beans, corn kernels, and diced tomato to the pot. Stir well to combine with the spices.

Step 7

Pour in the vegetable broth and bring the mixture to a gentle boil.

Step 8

Reduce the heat to low and let the soup simmer for 15 minutes, or until the vegetables are tender.

Step 9

Stir in the coconut milk, salt, and black pepper, and simmer for an additional 5 minutes to blend the flavors.

Step 10

Taste and adjust the seasoning as needed.

Step 11

Remove the pot from heat and garnish the soup with chopped cilantro.

Step 12

Serve hot with a squeeze of lime for added brightness, if desired.

Nutrition Facts

Serving size	2147.8 grams (2147.8g)

Amount per serving	% Daily Value*
Calories	1155

Total Fat 41.80g	54%
Saturated Fat 7.00g	35%
Polyunsaturated Fat 5.90g
Cholesterol 0mg	0%
Sodium 7966mg	346%
Total Carbohydrate 180.30g	66%
Dietary Fiber 29.80g	106%
Total Sugars 81.50g
Protein 32.90g	66%

Vitamin D 0IU	0%
Calcium 396mg	30%
Iron 13mg	72%
Potassium 4054mg	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.

Source of Calories

Fat: 30.6%

Protein: 10.7%

Carbs: 58.7%