Best Indian Vegetable Soup Crock Pot Recipes

VEGETABLE SOUP RECIPE

Vegetable Soup Recipe image

Mix vegetable soup is a healthy, delicious & easy to make soup. Just add in your choice of veggies and get a great tasting flavorful homemade vegetable soup.

Provided by Swasthi

Categories Soup

Number Of Ingredients 19

Ingredients

½ tablespoon oil ((or butter))
½ tablespoon garlic (fine chopped or minced)
¼ to ½ tablespoon ginger (fine chopped or minced)
2 sprigs spring onions (greens (or scallions))
2 sprigs spring onion (whites (or scallions))
¼ cup carrots (fine chopped)
¼ cup peas
¼ cup sweet corn
¼ cup french beans
½ cup cabbage (fine chopped)
2½ cups water (or vegetable stock)
1 tablespoon corn starch ((or 3 tbsp oats powder or 1 tbsp arrowroot powder) (optional) (refer notes))
¼ cup water ((to mix with flour))
¼ teaspoon salt ((adjust to taste))
½ to 1 teaspoon sugar ((optional))
1 teaspoon vinegar ((apple cider) or lemon juice)
¼ to ½ teaspoon red chilli flakes
¼ to ½ teaspoon pepper powder ((crushed pepper))
1 small bay leaf (optional)

Steps:

Rinse the veggies thoroughly and chop them finely. You can also use a food processor.
Chop or mince ginger and garlic.
Heat oil in a pot.
Fry garlic, ginger, bay leaf (optional) and spring onion whites for a minute.
Then add all the other veggies and saute for 2 mins on a high flame to bring out the aroma.
Pour water or stock and cook covered until the veggies are slightly tender.
Meanwhile stir in the corn starch in ¼ cup water.
Pour the corn starch mixture to the boiling vegetable soup.
Cook stirring constantly until it turns slightly thick. It will thicken further upon cooling.
Add pepper, salt & sugar. Stir and turn off the stove. Let it cool down a bit.
Then add in vinegar and chilli flakes. Taste and add more salt if needed.
Serve vegetable soup hot or warm with some hakka noodles or cheese toast.

Nutrition Facts : Calories 80 kcal, Carbohydrate 13 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 220 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

SLOW-COOKED VEGETABLE CURRY

Slow-Cooked Vegetable Curry image

I love the fuss-free nature of the slow cooker, but I don't want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. -Susan Smith, Mead, Washington

Provided by Taste of Home

Categories Dinner

Time 5h35m

Yield 6 servings

Number Of Ingredients 22

Ingredients

1 tablespoon canola oil
1 medium onion, finely chopped
4 garlic cloves, minced
3 teaspoons ground coriander
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
3 cups cubed peeled sweet potatoes (about 1 pound)
3 cups fresh cauliflower florets (about 8 ounces)
4 medium carrots, cut into 3/4-inch pieces (about 2 cups)
2 medium tomatoes, seeded and chopped
2 cups chicken broth
1 cup light coconut milk
1/2 teaspoon pepper
1/4 teaspoon salt
Minced fresh cilantro
Hot cooked brown rice
Lime wedges
Plain yogurt, optional

Steps:

In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker., Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt., Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.

Nutrition Facts : Calories 304 calories, Fat 8g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 696mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 12g fiber), Protein 9g protein.

DELIGHTFUL INDIAN COCONUT VEGETARIAN CURRY IN THE SLOW COOKER

Delightful Indian Coconut Vegetarian Curry in the Slow Cooker image

Here's a delightful dish I adapted from a non-vegetarian recipe. It's extremely easy to prepare in the crock pot. Deliciously creamy, it can be served by itself, with rice, or with steamed soft tortillas. Also makes a good samosa filling. It has a nice touch of hot pepper to it.

Provided by CYBERGIFTS

Categories World Cuisine Recipes Asian Indian

Time 4h20m

Yield 8

Number Of Ingredients 14

Ingredients

5 russet potatoes, peeled and cut into 1-inch cubes
¼ cup curry powder
2 tablespoons flour
1 tablespoon chili powder
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
1 large green bell pepper, cut into strips
1 large red bell pepper, cut into strips
1 (1 ounce) package dry onion soup mix (such as Lipton®)
1 (14 ounce) can unsweetened coconut cream
water, as needed
1 ½ cups matchstick-cut carrots
1 cup green peas
¼ cup chopped fresh cilantro

Steps:

Place the potatoes into the bottom of a slow cooker.
Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine.
Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas into the mixture and cook until the vegetables are tender to your liking, about 30 minutes. Garnish individual portions with cilantro to serve.

Nutrition Facts : Calories 369.9 calories, Carbohydrate 48.8 g, Fat 18.3 g, Fiber 7.4 g, Protein 8.2 g, SaturatedFat 15.5 g, Sodium 373.1 mg, Sugar 5 g