I love soups and always try a new variety often. I had this soup once in a restaurant and tried to recreate this soup and was successful.



This healthy Vegan soup is made of mixture of vegetables which is cooked with almond milk and lightly seasoned with freshly ground ginger and garlic.This soup makes an excellent appetizer to be served before meal. Almond milk can also be substituted with Soy milk. The choice of vegetables can also vary as per preference and availability.

Preparation time: 20 minutes



Cooking time: 40-50 minutes



Yields: up to -3-4 cups of Soup

Ingredients required:

Half cup of finely chopped Cauliflower

Half cup of finely chopped Capsicum

Half cup of Sweet corn

Half cup of finely chopped Carrots

Two teaspoon of finely chopped Garlic

Two teaspoon of Olive oil or Canola oil

One teaspoon of finely chopped/grated ginger

A pinch of Oregano

One teaspoon of paprika

One teaspoon of White pepper powder

One teaspoon of Sugar

500 ml of Almond milk or Soy milk

One teaspoonful of Corn flour

Finely chopped slivers of almonds

Procedure to make:

Prior to begin cooking the soup, heat 250 ml of water and boil the sweet corns in it for 10 minutes. Strain and keep aside.

In a heavy bottomed pan, heat oil and add to it freshly chopped garlic and ginger and saute it for sometime.

Now add the Vegetables - Cauliflower, carrots, capsicum. Cook covered for 10 minutes till the vegetables are half done on a low heat.

Add sweet corn and toss the vegetables well.

Add 200 ml of water and continue cooking till the vegetables are almost cooked.

Dissolve Corn flour in 10 ml of almond milk and make sure there are no lumps.

Add the remaining almond milk to the vegetables and cook till a boil.

Now add the seasonings- Paprika, white pepper powder, Salt as per taste and stir everything well.

After the mixture reaches a point of boil turn off the heat and add the almond milk-corn flour mixture and mix well.

Turn on the heat and cook till soup starts to thicken.

Serve immediately.

Tip: