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    You are in: Home / Recipes / Vegetarian Indian Soup Recipe
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    Vegetarian Indian Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Bar-b-blues's Note:

    I created this recipe to satisfy my wife's desire for meatless meals. We eat it as the main course when I make it. You can substitute mixed frozen vegetables for this recipe. Frozen vegetables will grind better then raw vegetables creating a fine texture to the soup. Because of the fine mixture of vegetables no one vegetable will stand out. Even your fussy veggie eaters will enjoy it because all the flavors work together.

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    Ingredients:

    Serves: 4-6

    Yield:

    bowls

    Units: US | Metric

    Directions:

    1. 1
      Place yogurt in bowl and mix in spices. set aside.
    2. 2
      Grind up frozen vegetables and mushrooms in either a food processor or Kitchen Aid food grinder to fine consistency. Place yogurt mixture into large saucepan then add vegetables. Turn burner to medium heat and cook for approximately 40 minutes stirring occasionally. The water will release from the frozen vegetables to create a creamy broth.
    3. 3
      Place soup in bowls and garnish with grated Reggianito cheese.

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    Nutritional Facts for Vegetarian Indian Soup

    Serving Size: 1 (273 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 220.0
     
    Calories from Fat 80
    36%
    Total Fat 8.9 g
    13%
    Saturated Fat 5.3 g
    26%
    Cholesterol 31.8 mg
    10%
    Sodium 616.9 mg
    25%
    Total Carbohydrate 25.2 g
    8%
    Dietary Fiber 5.1 g
    20%
    Sugars 14.5 g
    58%
    Protein 13.0 g
    26%

    The following items or measurements are not included:

    reggianito

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