A 10 Vegetable Soup…. a great way to make it colorful and flavorful! This tangy and spicy soup will surely warm your insides in cold wintry weather… or even on a cool and breezy summer evening…
Light and refreshing, this soup has only 78 calories per serving! So NO… It won’t ‘fill you up’ …. But it will surely whet your appetite for the rest of your meal!
It really doesn’t matter what type of cuisine your meal is…. A simple grilled sandwich… or perhaps something more hearty, like cheese ravioli….. enchiladas…. or maybe a divinely aromatic Biryani….. Everything will taste better because you had this palate-pleasing soup first!
Don’t get intimidated by the ingredient list! Sure, there a lot of items on that list…. but you know, you probably have many of them on hand. And if you don’t, no worries… It’s easy enough to sub with something that you do have…. I’ve given lots of suggestions.
Actually, this is a superb way to use up those little bits and scraps of veggies you might ‘discover’ when you’re in your ‘clean out the refrigerator’ mode!
Finding TEN vegetables sounds like a challenge? Hah! Who knows what’s hiding deep inside your refrigerator…. You might even get up to a count of 12 or 13!
Why make a 10 Vegetable Soup?
Anyway…. Why did I even think of making a 10 Vegetable Soup? It all kind of started with a mixed vegetable soup I had enjoyed several months ago at one of my favorite local eateries… it was called a 7-vegetable soup. A broth style soup, it had finely cut-up veggies floating in it…. I had so much fun tracking down all the bits of different vegetables that the menu said were in there!
That soup lingered in my mind…. It made me think of all sorts of fresh and frozen vegetables I could put in soup….. tomatoes, pumpkin, carrots, peas, green beans, corn…. So I thought, maybe I can do something similar at home, perhaps with a bit more tang and a tad more spice…. And Hey… Perhaps I could even add a fun little twist into it!
I set to work….. And now I’m ready to share how I make this delightfully tongue-tickling soup!
Vegetable Soup with 10 veggies… and mushrooms too!
What veggies are in this 10 Vegetable Soup? I started with some pantry staples….. tomatoes, onions, carrots… etc. Then I fished around in my vegetable bin and freezer…… and managed to get my count up to eight!
That made me wonder what else might I add to this soup…. Could I get that vegetable number up to TEN? That would make for a nice-sounding name for the soup as well!
So I went to the grocery store…. just to look around, hoping something would catch my eye… And it sure did! I ‘found’ a couple more veggies that I thought would probably work well with the others I had in mind.
And then I saw some lovely, fresh-looking, snow-white button mushrooms. I knew I just had to add mushrooms to my new soup… Who cares if mushrooms are not exactly “veggies”… I still had my TEN veggies, didn’t I?
So… What were the veggies that caught my eye at the store? Riced cauliflower… and those cute little red radishes. Aha… I thought, as soon as I spotted these!
Hide some of the veggies…. just for fun!
Then, another idea struck me… What if I “hid” some of the veggies I used in the soup… Wouldn’t that be fun?
I began to imagine the scenario when folks tried to figure out what 10 veggies were in the soup… Made me chuckle at just the thought! I was pretty sure they would be able to identify seven or eight vegetables fairly easily… But for the rest, I wanted them to have to scratch their heads a bit!
And what did I think I could “hide” in plain sight? The cauliflower, for one… Who really expects to find riced cauliflower in a soup? The radish too…. that might prove a bit elusive as well!
Another one that I thought would be really easy to ‘hide’ was pumpkin… Just cook it and mash it… and I knew it would just “disappear” into the tangy tomato broth, while still adding body and subtle flavor!
This 10 Vegetable Soup has lots of micronutrients!
All the vegetables in this soup bring their own unique bag of tricks! Most don’t pack much protein… or carbs … or fat either!
Hmmm…. So what DO these veggies bring to the soup? Lots of micronutrients! Vitamins and minerals, of course, but also tiny amounts of various other nutrients that support your well-being….
Some of these micronutrients are brightly colored too, adding an extra ‘Oomph’ to the visual appeal of this soup as well! Carrots bring the orange beta-carotene, which your body turns into Vitamin A…. Tomatoes bring the bright red lycopene, which has cancer-fighting properties…
Pumpkin brings a host of carotenoids including beta carotene: many of these substances support your vision…. like zeaxanthin and lutein, which come from corn as well! Red radish has anthocyanins in its pretty pink-red skin… so please don’t peel it away!
As for green beans… This humble-looking vegetable is quite a micronutrient powerhouse…. flavonols, quercetin and kaemferol ….. fiber…. Vitamin K… and more!
This is just a teeny glimpse of what all these vegetables bring to the soup…. I just wanted you to see how this 10 Vegetable Soup doesn’t just ‘look’ good and ‘taste’ good… It does a whole lot more than that!
More Soup Recipes
Do you love trying out new soup recipes? I sure do… Why do you think I keep playing with fun ideas for new soups to make ?
Here are several that you might want to check out…. Many have some unusual ingredients or some unique ways of making the soup.
- Celery-Asparagus Soup – so creamy and comforting… hits the spot, every time!
- Navy beans and carrots – simple and Oh, so satisfying…. a one-dish meal that fills you up fast!
- Tangy & Spicy Carrot Ginger Soup – a glorious treat for your eyes as well as your tummy!
- Barley Soup with Vegetables – all you need is a crusty loaf of bread and you’ve got dinner!
- And so many more…. use the Search Box to find them!
Make some of these delightful soups… Several are super easy to make on short order…. Enjoy with family and friends… and please do leave reviews and star ratings…. Thanks!
Special Diets
This colorful 10 Vegetable Soup is vegetarian, gluten-free, soy-free, nut-free and sesame-free. Plus, it can be easily ‘veganized’ by replacing dairy butter and Parmesan cheese with your preferred plant-based alternatives.
Let’s celebrate nature’s bounty in all its glory – the colors, the flavors, the textures…. and of course, the nutrients that keep us healthy!
Make this soup to share with your family and friends… And maybe challenge them to identify all the ingredients! Smile…. as you watch them scratch their heads…. while they try to figure out what exactly you’ve sneaked into the soup that defies detection!
Do leave a review and star rating …. Much appreciated!
Enjoy!
10 Vegetable Soup: Make It Colorful and Flavorful
Ingredients
To pressure cook, by 'pot-in-pot' method
- 2/3 cup Tomatoes- finely chopped Choose deep red, fully ripe tomatoes for best flavor; 2-3 medium Roma Tomatoes
- 2 tbsp Onions – minced / finely chopped any kind OK (red, white, yellow)
- 1/4 cup Zucchini – diced finely if not available, see Recipe Notes for alternative options
- 1/4 cup Red radish – diced finely need about 1-2 small-medium; if not available, see Recipe Notes for alternative options
- 1/4 cup Baby carrots- sliced into roundels -1/8 inch (2-3 mm) 5-6 baby carrots; if not available, use regular carrots – see Recipe Notes for slicing details
- 1/4 cup Green Peas: fresh or frozen (thawed) frozen (thawed before using); canned peas OK if fresh or frozen not available
- 1/4 cup Green beans – trimmed and thinly sliced – 1/8 inch (2-3 mm) Fresh: need about 10 beans; if fresh is not available, OK to use frozen: slice thinly
- 1/4 cup Cauliflower – minced or riced if using fresh cauliflower florets, mince in a chopper/food processor; OK to use pre-riced fresh/frozen cauliflower too.
- 1 cup water: while pressure-cooking the veggies will need to add about 2 cups (more) later to adjust soup consistency
Seasonings: add while pressure cooking the vegetables
- 1 leaf Bay leaf – break into 2-3 pieces
- 1/2 tsp Paprika Omit if not available
- 1/2 tsp Cumin powder
- 1/2 tsp Fennel powder
- 1/4 tsp Crushed red pepper Spicy, red chilli flakes: adjust as per spiciness preference
- 1/4 tsp Star Anise powder or use 1-2 Star Anise (whole); OK to omit if not available – remove whole spice after veggies are cooked
- 2 tsp Safflower petals – dried (optional) OK to omit if not available: gives color, texture and subtle flavor to the soup
To Saute
- 1 tsp Butter for vegan soup, use your preferred plant-based butter, or any neutral-flavored oil you like: I do not recommend using Extra-Virgin Olive Oil as a substitute here
- 1 tsp Garlic – finely chopped – 1-2 cloves if fresh garlic not available, use 1/4 tsp garlic powder; I do not recommend using canned garlic here
- 1/4 tsp Black Pepper: freshly crushed preferred
- 1/2 cup White Button Mushrooms – diced small Baby Bella (Crimini) OK too; I do not recommend using canned mushrooms in this recipe
- 1/2 cup Corn kernels frozen (thawed) or canned; if using fresh, add a splash of water and microwave for 1-2 min on medium power (50%)
- 1/2 cup Pumpkin – cooked and mashed if pumpkin is not available, use another golden fleshed squash, like Butternut or Kabocha.
- 3/8 tsp Salt adjust as per taste preference – can add 1/8-1/4 tsp more at the end, after taste-testing
- 1/2 tsp Sugar Helps to balance the flavors
Garnish / Toppings
- 2 tsp Extra Virgin Olive Oil if not available, use another high quality neutral-tasting oil you like – sesame, avocado, almond, etc.- cold-pressed oil preferred
- 1/2 tsp Paprika OK to omit if not available_ gives great color and subtle flavor to the soup
- 2 tbsp Sunflower seeds – raw or lightly toasted If not available, add coarsely chopped walnuts or cashews
- 1/4 cup Parsley – finely chopped (leaves and tender stems) Curly parsley preferred; flat parsley OK too; if fresh not available, use 1 tbsp dried parsley instead
- 1 tbsp Parmesan Cheese (optional – finely shredded / grated omit for vegan soup, or use a vegan cheese you like
- 1 tbsp Pickled Jalapeno slices with pickle juice – (optional) if not available, red chilli paste (like Sambal Oelek) or Sriracha sauce OK
Instructions
Cook the pumpkin first
- Cook the pumpkin in the microwave or on the stove-top till soft.In the Microwave: Rinse and place the piece of pumpkin (with the skin – no need to peel!) in a microwave safe glass/ceramic bowl; add 1/4 cup water, cover and cook for 2-3 min on Hi. Continue to cook for 4-5 min on 40-50% power, till pumpkin is fork-tender. On the Stove-top:Peel and dice the pumpkin, then transfer to a heavy bottom saucepan. Add 1/2 cup water, cover and bring the water to a boil. Decrease heat, and simmer (on low-medium heat) about 10-12 min (or a bit longer), till pumpkin is fork tender.Note: Mid-way through the cooking, stir to check for sticking/burning at the bottom; also, add 2-3 tbsp more water if it looks as if it has dried out – this will keep it from burning/charring at the bottom.How to check whether the pumpkin is cooked?Pierce the pumpkin flesh with a fork: it should mash easily when pressed between the tines of the fork – see the pic on the side.If it doesn't mash easily, cook it a bit longer, then set it aside to cool.
Prep all the vegetables while the pumpkin cooks and cools.
- Measure the frozen green peas and set on the counter to thaw.
- Chop the tomatoes finely.
- Chop the onions finely
- Dice the zucchini finely.
- Dice the red radish finely.
- Slice the carrots into thin roundels. Tip: I recommend briefly cooking the carrots in the microwave for 20-30 seconds on Hi before slicing; the brief cooking softens them a bit and makes it super-easy to slice them to perfection!
- Trim and slice the green beans.
- If using frozen green beans, slice them while still almost frozen and firm, then allow to thaw.
- Mince the cauliflower.
- Riced/minced cauliflower
Pressure-cook vegetables by 'pot-in-pot' method (Instant Pot or in the stove-top type)
- Prepare the pressure cooker for 'pot-in-pot' cooking:Place a rack/trivet inside the main cooker pot. Add 1 1/2-2 cups water: the water level should not be above the level of the trivet.
- Place the prepared vegetables in a an insert pot that fits comfortably on top of the trivet inside the pressure cooker.
- Add the seasonings to the veggies: safflower petals (if using; not shown in the pic here)), bay leaf, cumin powder, crushed red pepper and star anise.
- Add 1 cup water, stir and place this pot on the trivet/rack inside the pressure cooker. Close the lid and pressure cook for 4-5 min at full pressure. Allow for natural pressure release – this may take about 10 min or so. Do NOT force-release the pressure.
Prep the corn, garlic, mushrooms and pumpkin
- While the vegetables cook in the pressure cooker, peel and chop the garlic.
- If using fresh corn, strip the kernels from the cob, measure and set aside. Store the remaining kernels for another use.(If using frozen corn, measure and set on the counter to thaw.)
- Dice the mushrooms: medium dice, not too small (they will shrink quite a bit during cooking).
- By this time, the pumpkin should be cool enough to work with. Use a spoon to scoop the cooked pulp away from the skin. Mash the cooked pumpkin gently with a fork.
Let's Make the Soup!
- Melt the butter in a medium (2 qt/L) heavy-bottom saucepan. Add garlic, and stir for 30 seconds on medium heat – do not allow the garlic to brown!Add black pepper and saute for about 30 seconds.
- Add mushrooms, stir for 1-2 min, till the mushrooms wilt, then add the mashed pumpkin.
- Add corn, salt and sugar. Stir, cover and simmer on low heat for 1-2 min.Also, place 2 – 2 1/2 cups of water in a small saucepan and set it to boil – you will need to add it to the soup to adjust its consistency.
- Remove the vegetables from the pressure cooker (the pressure should have naturally released by now).
- Add the pressure-cooked vegetables, along with the cooking liquid, salt and sugar. Add 2 cups of boiling hot water (heated separately in a small saucepan); Bring the soup to a rapid boil, then lower the heat and simmer for 3-4 min and turn the heat off. Keep it covered until ready to serve.
Serve the Soup
- Just before you serve the soup, drizzle the extra-virgin olive oil on the prepared soup: Do NOT stir!Sprinkle paprika on the olive oil: do NOT stir!Cover and leave undisturbed for a couple of minutes.
- Meanwhile, rinse and chop the parsley, and put out all the toppings: shredded Parmesan, sunflower seeds and pickled jalapenos.
- Put out the safflower petals if you have them on hand.
- Serve steaming hot, with all the toppings on the side for everyone to add to their own bowl of soup.Pair with crusty bread and/or a meal from any cuisine. Enjoy!
Notes
No baby carrots?
No worries… Use regular carrots instead: you will need about 1/2- 1 medium-sized carrot. If possible, avoid using large carrots – smaller carrots are typically more tender and flavorful. Prep the carrots as described below:- Peel/scrape away the “skin”, then rinse in a colander
- Place on a dinner plate, cover and microwave on Hi for 1 minute
- This softens the carrots a little, making it easier to slice evenly.
- If microwave oven is not available, that’s OK- you can skip this step.
- This softens the carrots a little, making it easier to slice evenly.
- Cool briefly and trim the stem end and a little bit of the root tip.
- Slice into quarters lengthwise.
- Slice each quarter (across) into 1/8 inch slices.
- Proceed as directed for baby carrots.
Alternate options for Zucchini:
Use any squash variety with white flesh:- Yellow summer squash
- Bottle Gourd (Dudhi, Lauki, Ghiya, Calabash)
- Ash Gourd (Winter Melon)
Alternate options for Red Radish:
- White radish (Daikon, Mooli)
- Turnip (Shalgam)
- Tender Kohlrabi (Navalkol)
Storing Leftovers:
Transfer leftovers to a glass/ceramic container with a good lid, then refrigerate.- Use within 2-3 days
- To serve, reheat in the microwave or in a saucepan on the stove-top till almost boiling. Add fresh garnish if possible.
Loved the description . It’s so informative and inspiring, with all the photos and step by step process. Even a layman will be able to go ahead and make this delicious soup
Thank you so much for your thoughtful review and star rating! Hope you make it soon! 🙂
This recipe looks beautifully put together, I love how clearly you explain each step.
Thank you for your thoughtful review! It’s such a great a way to use up little odds and ends of veggies that might be sitting around, making you wonder what you might do with it all!