Vegetable soup is a comfort food that can be enjoyed in any season. This healthy vegetable soup recipe has been developed to be easy and adaptable to use several available fresh vegetables. Ideally, this vegetable soup recipe's foundation entails common ingredients such as carrots, celery, and onions as a solid flavour base. Heat the large pan, deglaze it with olive oil, add chopped onions and minced garlic, and saut until fragrant and transparent. Then chop carrots, celery, and bell peppers, and continue to cook for a few minutes, allowing them to start softening. Lastly, toss in your seasonal choices, such as zucchini, green beans, or spinach, and stir together. Add vegetable broth or water to the chopped mixture; bring the mixture to a boil. Add salt, pepper, and herbs like thyme or basil to stimulate flavour. Allow this soup to simmer for about 20-30 minutes until the vegetables are softened and all flavours have married up perfectly together. This vegetable soup is fantastic; it is healthy and one of the best ways to ensure you receive more veggies. It can easily be one big meal itself, or, if you're looking at serving it to hearty appetites, serve it with croutons of crusty bread. Whether it is dinner that needs to be ready in a flash for the evening rush or a warm bowl on a cold day, this vegetable soup recipe will quickly satisfy your cravings and be full of health benefits.

• 200 gms mixed vegetables
• 1 tsp black pepper powder
• Salt
• 1 tsp ginger
• 1 onion
• 1/2 tsp red chilli powder
• 1 tomato
• 1/2 tsp turmeric powder
• Lemon
• 2 clove
• Coriander

• First of all, chop 200 gms of mixed vegetables. A combination of vegetables such as carrots, beans, peas, cauliflower, and corn is also pretty good since they will provide a good mix of texture and taste.
• Wash them clean under cold running water and chop them into bite-sized pieces afterwards. Chop them all up small so everything cooks evenly throughout the soup. So every piece of meat has just this appetizing layer of vegetables.
• Heat 1 tablespoon oil in a pressure cooker over medium heat. You can use vegetable oil, olive oil, and even ghee if you want that more decadent flavour.
• Add one finely chopped onion, two minced garlic cloves, and one teaspoon of grated ginger once hot. Heat this mixture, stirring occasionally, until the onions turn translucent and soft.
• This is a prime way of laying down the flavour base of the soup and the warm aroma of ginger and garlic.
• Add your chopped vegetables to the pressure cooker once thoroughly saut ed, along with the onions, garlic, and ginger. Toss in well so all your vegetables are coated with oil and aromatics. Stir periodically so the vegetables do not stick at the bottom for about 2-3 minutes. That light saut brings out the flavours of the vegetables before they cook further in the soup.
• Add one chopped tomato to the cooker.
• The tomatoes give a slight sourness that balances out the soup's richness. Then add 1/2 Tsp of turmeric powder for colour and health benefits. Then add 1/2 Tsp of red chilli powder for mild hot, then salt as per your taste.
• Mix all and let it cook for another 2-3 minutes. Thus, you allow spices and tomato to mix perfectly with the vegetables. This step adds all the flavours of herbs to the vegetables before they are cooked into the soup.
• Now, add 1 litre of water to the pressure cooker.
• Water would serve as a base for the soup. Stir everything together well so that all the ingredients get mixed and blended. Put a lid on the pressure cooker and cook the soup with 2-3 whistles on a medium flame.
• This pressure cooking softens the vegetables in a short span and allows the flavours to melt in perfectly.
• After natural pressure is released from the cooker, carefully open the lid. You can now decide how pulpy you would like your soup to be. For smooth soup, you can blend the soup right in the pressure cooker using a hand blender until it turns creamy.
• If you want the soup to have a chunky texture, you don't need to blend it. And if that is so, do not blend it.
• Leave the vegetable pieces in it.
• You can thin it if the soup is too thick to the consistency you want. Once the soup has the consistency that you wish, bring it to a boil.
• Add one teaspoon of black pepper powder. Add a few just-chopped coriander leaves for a burst of fresh herbaceousness to add brightness to the soup.
• Let the soup simmer for more minutes, then allow the flavours to develop fully. Your hearty vegetable soup is now ready to be served. Be sure to fill the bowl with ladled soup, but wait; you should also garnish it with a fresh squirt of lemon juice to bring out the zesty freshness in contrast to the warmth of spices.
• To serve it, have the toasted bread on the side; that will offer a nice contrast from the smooth but flavoured soup.
• It's just the perfect accompaniment.
• A delicious and simple vegetable soup that's both nutrient-filled but light enough to be served as a lighter meal or an appetiser to a more elaborate meal.