How to make Mixed Vegetable Soup - Assorted vegetable soup with the goodness of skimmed milk.

This recipe is from the book Khazana of Healthy Tasty.

Main Ingredients : Potatoes (आलू), Carrots (गाजर)

Cuisine : American

Course : Soups

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Mixed Vegetable Soup Recipe Card

Mixed Vegetable Soup

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Mixed Vegetable Soup Recipe

  • Potatoes finely chopped 1/4 medium

  • Carrots finely chopped 1 medium

  • Fresh button mushrooms finely chopped 6-8

  • Potato finely chopped 1 medium

  • French beans finely chopped 6-8

  • Cauliflower grated 1/4 small

  • Green capsicum finely chopped 1 medium

  • Oil 1 tablespoon

  • Bay leaves 2

  • Onion finely chopped 1 medium

  • Whole wheat flour (atta) 2 teaspoons

  • Salt to taste

  • White pepper powder to taste

  • Vegetable stock 2 cups

  • Skimmed milk 2 cups


Step 1

Keep the potato soaked in water to avoid discoloration. Heat oil in a thick-bottomed saucepan, add the bay leaves and onion and sauté for two minutes over medium heat.

Step 2

Drain the potatoes and add. Add the carrot, mushrooms, cabbage, French beans and cauliflower. Stir and cook on high heat for three to four minutes. Sprinkle the whole wheat flour and cook for two minutes, stirring continuously over medium heat or till flour starts giving out a cooked aroma. Add salt and white pepper powder.

Step 3

Stir in the vegetable stock and bring to boil. Add the capsicum. Reduce heat and simmer till the vegetables are cooked and the soup reaches a fairly thick consistency. Gradually stir in the skimmed milk and simmer for three to four minutes or till it reaches soup consistency. Remove the bay leaves, adjust the seasoning and serve piping hot.