Mixed Vegetable Soup is one of my go-to soups of all time. It is a simple vegan, dairy-free, grain-free soup which can be customized as per needs. It is a simple soup made using Tomato, Cauliflower and Carrots.
What is a soup
Soup as most of you all are aware is a liquid food made by either boiling or roasting the vegetables or meat in water or stock. Generally served warmed as a starter to a meal or many times eaten as a complete meal.
Soups can be clear, something like the broth in which the veggies or the meats have been simmered. Then there are thick soups. That is some thickening agent being used to thicken it like flour, cornstarch, cream, veggies etc.
Then there are soup made using pulses, cold soups like gazpacho, fruit soup etc. At times different veggies, bread, noodles, pasta are added to the soup to make it wholesome and filling.
I love this Thukpa (Vegetable Noodle Soup) where different veggies are used to make the soup and noodles are added to make it filling and a complete meal. Another filling soup for me is this healthy Vegetable Barley Soup.
Today’s Mixed Vegetable Soup
I prefer to use Tomato, Cauliflower and Carrot mainly for this Mix Vegetable Soup but one can play around. Any combination of veggies can be used. Cauliflower can be replaced with a potato if required. And one can skip cauliflower completely or maybe carrot if you do not like it.
I do not like to add any cream or milk to my soup. I prefer it light but one can add if required. The cream on the top is just added for representation here.
The same process can be used to make only Tomato soup. I make only tomato soup, but I like to add some cauliflower and carrot to it as it is easier to sneak in these veggies as well help to add variety to your diet.
So why a combination of Tomato, Cauliflower and Carrot
Tomato has a slightly sour taste and is acidic. Carrot helps balance the sour taste with its natural sweetness. Then cauliflower is a low-carb veg which makes the soup filling and lifts the soup up. It also adds a delicious texture to the soup.
Boil or oven roast the veggies
One can do either with the veggies. With this soup, I like to boil the tomato, cauliflower and carrot. But for a few like this Roasted Butternut Squash soup, I like to roast the butternut squash and carrot.
Open pan or Pressure Cooker/ Instant Pot method
First, you can either pressure cook the veggies on stovetop pressure cooker or an Instant Pot. Secondly, you can cook the veggies in an open pot with boiling water. I prefer the pressure cooker or the Instant pot method as it is quick to make and needs no babysitting.
After cooking the veggies, we need to let it cool down a bit if you are using a blender. If using an emulsion blender or a hand blender, you can blend it immediately. Just be careful that the soup is hot.
Rest is seasoning. I just add salt and black pepper to my soups and let the ingredients do its magic without compromising on its taste and nutrition. Sometimes you might need to add a bit of sugar, if it’s more on the sour taste or if kids are eating and the soup is less sweet. As said one can add cream to this too.
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Mixed Vegetable Soup (Tomato, Cauliflower & Carrot)
- 1 cup Cauliflower Florets
- 4 Large Tomatoes
- 2 Medium sized Carrots
- Salt to taste
- 2 cups of water
- ½ inch Ginger (Optional – if not preferred)
- Black Pepper powder to taste
- Peel and rinse the carrots.
- Peel and rinse the carrots.
- Rinse the cauliflower.
- Roughly chop the tomatoes into quarters.
- Similarly cut the carrots into 1-inch pieces and cauliflower into florets.
- Add all the veggies along with ginger in a pressure cooker along with 2 cups of water.
- Let it cook for 3-4 whistles or as per your pressure cooker settings.
- If using an instant pot, add the veggies in the inner vessel along with 2 cups of water.
- Put the Instant Pot in Sealing mode and pressure cook on high for 8 minutes.
- Once the pressure of the pressure cooker or the Instant pot subsides, open the lid.
- If using a hand blender, blend everything to a smooth consistency.
- If you are using a mixer grinder or a juice blender to puree the vegetables, let them cool and then puree it.
- One can pass the soup through a strainer if required to remove the pulp and the skin of the tomato.
- After that, add salt, pepper, and adjust the consistency by adding more water if required.
- Now let the soup simmer for 10 minutes or let it simmer in saute mode in Instant pot for 10 minutes.
- Serve it hot with some bread on the side.
- The ratio of vegetables used is just a guide.
- One can add more or less or can skip some if required.
- Cauliflower can be replaced with potato.
The recipe first appeared on Cook with Renu on 23rd November 2014. Today I have updated the pics, content and added Recipe card.
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