Mixed Vegetable Soup – A Guest Post by @evergreendishes

Soup is healthy and makes a good option for light dinner along with a sandwich. During winter, I love making different kinds of soups. They are not only filling but give the satisfaction of eating different veggies.


Indo-Chinese is one of the cuisines we enjoy at home. Mixed Vegetable Soup is ideal for dinner, serve it with some fried rice and a good dinner is ready in 30 minutes.


One can use different kinds of vegetables in this soup, I have used a few regular ones. Red cabbage, celery, beetroot, green pea are a few other veggies that you can use.


It stays good for 3-4 days in the refrigerator, use it as per your need.




Mixed Vegetable Soup

  • 10 beans
  • 1 carrot
  • 1 cup cabbage
  • 1 capsicum
  • 1 onion
  • 2 teaspoon olive oil
  • 1 tablespoon corn flour
  • 1 teaspoon soya sauce
  • ½ teaspoon pepper powder
  • Salt to taste
  1. Chop the vegetables finely.
  2. Take oil in a pan, add onion and onions and sauté it.
  3. After a minute, throw in the beans.
  4. Next, add cabbage and a little later, the carrot pieces.
  5. Lastly, put the capsicum and let cook for some time.
  6. The veggies need to be al dente.
  7. Make a paste of corn flour with some water.
  8. Put the paste in it. Let simmer for a minute.
  9. Now, add pepper powder, salt and soya sauce.
  10. Once it boils, switch off the stove.
  11. Serve hot.




Jayashree T Rao

Jayashree is a food blogger and freelance content writer. She loves cooking and trying new dishes. Author of three e-books, South Indian Breakfast, 30 Tasty Dal Recipes, and Breadbasket. They are available on Amazon. A poet at heart, some of her poems are published in anthologies.

Make sure you follow her on social media and check out her website for more recipes.

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