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10 vegetable soup

10 Vegetable Soup: Make It Colorful and Flavorful

Pressure cook, by 'pot-in pot' method for 5 min, the tomatoes, carrots, zucchini, radish, peas, cauliflower, onion and green beans, along with seasonings. Meanwhile, saute garlic, black pepper and mushrooms, then briefly simmer with mashed pumpkin and corn. Add the pressure-cooked vegetables and water; simmer for a few min to blend flavors. Drizzle olive oil, sprinkle paprika and serve hot, with toppings on the side: parsley, Parmesan, sunflower seeds, safflower petals and pickled jalapenos. Pair with crusty bread and/or a meal from any cuisine. Enjoy!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side Dish, Snack, Soup
Cuisine American, European
Servings 6 people
Calories 78 kcal

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.
    microwave-cooked pumpkin

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.
    finely chopped tomatoes
  • Chop the onions finely
    diced onions
  • Dice the zucchini finely.
    zucchini -small dice
  • Dice the red radish finely.
    red radish
  • 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!
    carrot sliced
  • Trim and slice the green beans.
    sliced green beans
  • If using frozen green beans, slice them while still almost frozen and firm, then allow to thaw.
    sliced frozen green beans
  • Mince the cauliflower.
    chopping cauliflower
  • Riced/minced cauliflower
    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.
    instant pot with trivet
  • Place the prepared vegetables in a an insert pot that fits comfortably on top of the trivet inside the pressure cooker.
    mixed veggies for soup
  • 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.
    pressure cook soup veggies

Prep the corn, garlic, mushrooms and pumpkin

  • While the vegetables cook in the pressure cooker, peel and chop the garlic.
    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.)
    fresh corn kernels
  • Dice the mushrooms: medium dice, not too small (they will shrink quite a bit during cooking).
    button mushrooms
  • 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.
    saute pumpkin and mushrooms
  • 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).
    soup veggies cooked
  • 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.
    add cooked veg to soup pot

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.
    EVOO and paprika on soup
  • Meanwhile, rinse and chop the parsley, and put out all the toppings: shredded Parmesan, sunflower seeds and pickled jalapenos.
    rinsed and chopped parsley
  • Put out the safflower petals if you have them on hand.
    safflower
  • 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!
    10 vegetable soup

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.
  • 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.
NOTE:
I do NOT recommend freezing this soup - the textures of all the vegetables upon thawing are not very appealing. 
 

Nutrition

Serving: 1cupCalories: 78kcalCarbohydrates: 8gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 2mgSodium: 209mgPotassium: 283mgFiber: 2gSugar: 3gVitamin A: 2305IUVitamin C: 17mgCalcium: 39mgIron: 1mg
Keyword Appetizer soup, Baby carrots, Bottle Gourd, butternut squash, Button mushrooms, Carrots, Corn kernels, EVOO, Fresh Parsley, Fresh Tomatoes, Green beans, Green Peas, Kabocha squash, Paprika, Parmesan Cheese, pumpkin, red radish, Riced Cauliflower, soup, Sunflower seeds, Thin soup, turnips, Vegetable soup, zucchini
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