Post Navratri fast appetiser – vegetable soup

Sip this homemade hot and healthy vegetable soup after Navratri fasting to feel light and energetic

Post Navratri fast appetiser – vegetable soup

( Representational Photo: Getty Images)

Today is Durga Ashtami and Rama Navami too. Chaitra Navaratri fasting 2019 officially ends today. When it comes to breaking any fast, water and easily digestible fruits with high water content such as, watermelon, honeydew, grapes etc. should be the first thing to grab. These fruits quickly provide the body with energy and essential nutrients, so that we can get back to feeling normal.

After indulging in a few slices of fresh fruits, it can be a good idea to have some fresh homemade vegetable soup. This soup (not store-bought) is light on stomach and easy to digest. The vegetables inside will also load your body up with vitamins and minerals as well as many other essential nutrients.

Serves: 5-6


Preparation time: 30 minutes

Cooking time: 30 minutes


For stock –

Carrot:  2 (large)

Celery: 1 cup (chopped)

Mushrooms: 10-15

Tomatoes: 4 (large)

Cabbage: 250 grams

Olive oil: 1 tbsp

Water: 4 cups

For soup –

French beans: 4

Cabbage ½ cup

Carrot: 1

Mushrooms: 5

Sweet corn kernels: 1/3 cup

Peas: 1/3 cup

Vegetable stock: 5 cups

Black pepper powder: 1 tsp

Salt to taste

Olive oil: 1 tbsp


For stock –

Wash and chop the vegetables.

Turn on flame and keep a non-stick pan over it.

Put one tablespoon of olive oil and put all the chopped vegetables together.

Saute them beforehand and let them release their juices for a few minutes before adding water.

After few minutes, add four cups of water and cover it. Let it simmer for 20-25 minutes on low flame.

Turn off the flame and sieve the vegetable sock without mashing the vegetables. Keep it aside.

For soup –

Slice French beans and mushrooms finely.

Chop cabbage in thin shreds.

Grate carrot thickly.

Boil sweet corn kernels and peas until tender.

Heat olive oil in a pan.

Add all the chopped vegetables in it and saute for ten minutes on low flame.

Add boiled corn kernels and peas.

Add vegetable stock, salt and pepper powder.

Give a good stir while giving a boil on high flame.

Simmer it on low flame for 15 minutes.

Garnish with fresh coriander leaves. Serve hot.

Because it is Ashtami today, we are not using garlic and onions in this soup. Otherwise, you may add garlic and onion too to add more zest to this soup. Just chop them and add in hot oil before sautéing other vegetables while making the stock. After that, you may throw all other veggies in the same pan.

Consume this fresh vegetable soup for the post-fast appetiser. It is a low-calorie but very filling soup packed with different kinds of healthy vegetables. You can have a crisp multi-grain bread toast with it to make it a complete meal.