Mixed Vegetable Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 57.2
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 68.5 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 2.4 g
  • Protein: 1.3 g

View full nutritional breakdown of Mixed Vegetable Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:


Soup Soup
Number of Servings: 4


    *Gourd,(calabash), raw 1 cup (1" cubes)
    Cucumber (peeled), 1 cup, pared, chopped
    Red Ripe Tomatoes, 1 plum tomato
    Onions, raw, 1 medium (2-1/2" dia)
    Spinach, fresh, 0.5 cup
    Apples, fresh, 0.5 cup, quartered or chopped
    Radishes, 2 medium (3/4" to 1" dia)
    Carrots, raw, 1 cup, chopped
    Green chili peppers 2 (if you want to spice up the soup)
    Olive Oil, 1 1tsp
    freshly ground black pepper (to taste)
    Salt (to taste)
    *Cumin seed, 0.25 tsp
    2 Cups of water

    You may substitute with other vegetables according to your preference.


Wash and cut all vegetables. Peel the calabash gourd, onion and cucumber. Cook all vegetables and the apple in a pressure cooker. This should take only five minutes. When cool, puree the cooked vegetables and apple.

Take olive oil in a pot and add the cumin seeds. When the cumin seeds turn light brown, let it cool. Add it to the pureed mixture. Add salt and freshly ground black pepper to suit your taste.
Add the 2 cups of water and simmer on low heat for five to ten minutes, stirring occasionally.

Serve hot. This makes 1 cup serving for 4 people.

Number of Servings: 4

Recipe submitted by SparkPeople user HNAIK1071.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.