Protein-rich Mix Veg Soup

This soup is rich in proteins and all the other nutrients as well. A very good mix of all the veggies you like with protein-rich pulses. This has an Indo-chinese touch so it's healthy and yummy at the same time.
Serve it with garlic bread to create a complete meal!!!

  • 1/2 cup Red kidney beans (rajma), soaked over-night
  • 1/2 cup Black eyed peas, soaked for 4-5 hours
  • 1/2 cup Whole green gram (moong), soaked for 4-5 hours
  • 2 cups mixed vegetables of your choice (I use beans, carrots, peas, corn, cabbage)
  • 3-4 mushrooms, finely sliced
  • 1 onion, finely chopped
  • 1/2 cup tomato paste ( or you can use 2 tomatoes, pureed)
  • 1 teaspoon ginger-garlic paste
  • 1/4 teaspoon asafoetida (heeng)
  • 1 Bay Leaf (Tej patta)
  • 5 cups of vegetable stock
  • 1 tablespoon cornflour (optional)
  • 2 teaspoons soya sauce
  • 1 teaspoon vinegar
  • Black pepper and salt to taste.


  1. Pressure cook the Rajma, Black eyed peas and Moong separately until ready and discard the water.
  2. Pressure cook the mix vegetables. This water can be used as the vegetable stock for the soup.
  3. In a pot, heat oil, add heeng, then add onions and fry till transparent.
  4. Add the ginger-garlic paste and fry for a minute.
  5. Add the tomato paste and sliced mushrooms, cook on medium flame for about 3-4 minutes.
  6. Pour in the cooked vegetables alongwith the stock, add the cooked pulses, soya sauce, vinegar, salt and pepper.
  7. Add some more water if required. Taste and adjust the seasonings. Let it boil.
  8. Mix the cornflour in 2 tablespoons of water and add to the boiling soup. This will give some thickness to the soup.
  9. Mix well. Let it boil for 2-3 minutes.
  10. Serve hot!!!


  1. You can add cooked, shredded chicken while adding cooked vegetables to the soup.
  2. Add red-chilly sauce while adding the sauces, if you like the soup to be hot.
  3. I keep changing the vegetables and pulses that i use in this soup to create a new dish each time!!!

Happy cooking!!!


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