Mixed vegetable soup is a mix of fresh vegetables dissolved in savoury liquid and simmered to make a nourishing and healthy soup for any meal. It is very versatile yet has a lot of flavour, vitamins, minerals, and fibre. Whether to have it as a light lunch, as a starter to dinner or to warm up on a cold day, this mixed vegetable soup is very rewarding and easy to prepare. The recipe for mixed vegetable soup begins with saut ing onions, garlic, and ginger with a bit of oil or butter until fragrant. The colourful mixture of carrots, beans, peas, potatoes, and corn is added to the pot, along with a vegetable or chicken broth. There are also spices, such as cumin, coriander, black pepper, and sometimes herbs-thyme or oregano. The vegetables are put through a gentle boil until tender when flavours mix into the rich aroma of the broth. Some recipes break apart from the classic soup recipe to mix and blend for smooth silkiness; others leave them intact for that chunky, good-on-you texture. Garnish it with fresh herbs, squeeze in some lemon, or sprinkle it with grated cheese, and you're good to go. Mixed vegetable soup is a rather flexible dish to make. It can also be prepared based on the kind of vegetables, making this soup great for cleaning leftovers from the fridge. Whether alone or with bread, this is comfort food at its best, and everyone in the family will surely enjoy this nourishing soup.

• 1- 1/2 cup carrots
• 1- 1/2 cup tomato
• 1/2 cup lauki
• 1/2 cup cabbage
• 1/2 cup red onion
• 2 inch celery
• 10 sprigs cilantro
• Salt
• 1 1/2 cup vegetable stock
• Black pepper powder
• 2-3 tsp lemon juice

• Try out this delicious mixed vegetable soup recipe today! To get started, grab one medium carrot, chop it into big chunks, and do the same with a tomato, 1/2 cup of lauki (bottle gourd), 1/2 cup of cabbage, and 1/2 cup of red onion.
• Toss in about 2 inches of chopped celery for that subtle, herby aroma—it's a game-changer.
• Set these all aside, and don't forget a handful of cilantro to sprinkle on top later for that fresh pop of green.
• Heat up a big pot over medium heat, then throw in all the chopped veggies: carrots, tomatoes, lauki, cabbage, and onions.
• Let them saut for a bit until they soften but still keep a bit of crunch—the onions will caramelize slightly and give the soup a natural sweetness that's unbeatable.
• After a few minutes of this veggie party, pour in 1 1/2 cups of vegetable stock or water.
• If you have stock, use it because it'll take the soup's flavour to the next level, but plain water works too.
• Bring it all to a gentle boil, then lower the heat and let it simmer for 10-12 minutes.
• During this time, the veggies will start to collapse and merge into a beautifully flavorful broth.
• Season it up with salt—just a pinch to start, especially if your stock is already salty—and add a sprinkle of black pepper for that subtle spicy kick.
• Next, toss in the celery.
• This little addition adds a rich, earthy depth that makes everything better.
• Let the soup simmer for another 5-7 minutes until the veggies are tender and have soaked up all the stock's goodness.
• Adjust the consistency to your liking by adding a splash more stock or water if needed.
• Now for the fun part: Blend! Blend as per your liking for a chunkier/smooth version of the soup.
• Taste it, adjust the salt and pepper if needed, and finish with 2-3 teaspoons of lemon juice for a bright, tangy kick that ties everything together.
• Garnish with some chopped cilantro for that fresh, zesty touch.
• Serve the mixed vegetable soup piping hot with a side of crusty bread or crackers for a little crunch action.