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Slow Cooker Mixed Vegetable Soup

Slow Cooker Mixed Vegetable Soup

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Prep Time 10 mins
Cook Time 8 hrs
Course Soup
Cuisine Fusion Indian
Servings 6


  • 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

To serve

  • 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.
Keyword Slow Cooker Mixed Vegetable Soup
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