What you will find in this post?
- Recipe for all in one shot slow cooker vegetarian soup recipe
- A checklist of Indian Cooking Pantry Essentials (download pdf here)
Let me quickly share the recipe for our family’s favorite soup of the season: No-Oil Mixed Vegetable Soup. I cooked it in a slow cooker. I recently got one and it is one of the best investment I made for $15. During winters, my husband loves soup so I serve it with all the vegetables and lentils. On some days I change between barley, brown and white rice. It is a one pot wonder meal and it cooks all by itself. I don’t have to be around to switch it off or prevent any burning. On a week night right before I hit the bed, I dump all the vegetables, spices and lentils in the slow cooker and leave it at low powder and let it cook overnight. I wake up to a bowl of fresh, homemade soup. How wonderful is that!
Slow Cooker Mixed Vegetable Soup
- 4 cups mixed vegetables of choice ( I used carrots, beans, celery, zucchini, cauliflower and broccoli), chopped
- 1 small red onions, finely chopped
- 2 large ripe tomatoes, finely chopped
- 1 tbsp ginger-garlic paste
- 1 green chilly, finely minced
- 1 vegetable stock cube
- 1/2 cup Mung dahl
- 1/2 cup Red Split Peas (Masoor Dahl)
- 6 cups water
- 1 tbsp garam masala
- 1 cup coconut milk
- Salt and Pepper to taste
- Dollop of Sour Cream
- Coriander Chutney (Optional – I had leftover)
- Dump all the ingredients except coconut milk into the slow cooker. Set to low heat and cook for 8 hours. Once done, add coconut milk and mix well. Season with salt and pepper.
- Transfer to a clean bowl and serve with dollop of sour cream and coriander chutney (purely optional).
- The soup by itself is extremely delicious. You don’t have to add any chutney.
- This one pot Indian soup is ideal during gestational diabetes or in phase 1 of South Beach Diet.
- This can also be eaten diabetic and pre-diabetic individuals.