nutritious mixed vegetable soup with moong sprouts

Nutritious mixed vegetable soup recipe with step by step photos – light, tasty and nutritious soup made with mixed vegetables and mung sprouts. Low fat and vegan soup recipe.

Again An easy mix veg soup recipe that good for the winters. This soup recipe is the way I make tibetan thukpa minus the noodles. So when noodles are not there, I prepare this light, warm and nutritious soup. I have added moong sprouts in the soup and they do give a good taste and texture in the soup. Though if you don’t have moong sprouts, you can just skip them. You can also add tofu in the soup.

mix vegetable soup

This soup is also a good way to use leftover veggies from the kitchen. Just add whatever veggies you have and you get a hearty bowl of soup. The flavor and taste of the mixed veg soup will depend on the vegetables you add. So you can also add veggies of your choice.

Serve the soup steaming hot plain or accompanied with noodles. Sometimes I even steam some rice to go along with the soup.

How to make Mixed vegetable soup with moong sprouts

1. First chop all the veggies – I added carrots, french beans, red cabbage, button mushrooms and red bell pepper. About 1.5 to 2 cups chopped mix vegetables.

chopped mix vegetables

2. Heat 1 tbsp oil in a pan. Add ¼ cup chopped onions and 1 tsp chopped garlic.

sauteing onion garlic in a pan

3. saute till the onions are translucent.

sauteing onions in the pan

4. Then add the chopped mix veggies.

added mix vegetables to the pan

5. Stir well.

mix the veggie mixture

6. Saute on a medium flame for 4 to 5 minutes.

saute mix vegetables

7. Add ⅓ cup moong sprouts and stir well. Saute for 2 minutes.

added moong sprouts

8. Add 3 cups water.

added water

9. Add 2 tsp soy sauce. You can add more if you prefer.

added soy sauce

10. Then add salt as required.

added salt as required

11. Add ½ tsp black pepper or as per taste.

added black pepper

12. Stir well. Cover the pan and simmer the soup for 10 to 11 minutes on a low to medium flame.

simmer the soup

13. Then check the seasonings and add more salt or black pepper if required.

simmer the soup

14. Serve the mix veg soup plain or accompanied by some boiled noodles or steamed rice.

mix vegetable soup with moong sprouts
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mixed vegetable soup with mung sprouts

4.75 from 8 votes
A light and nutritious soup made with mixed vegetables and mung sprouts.
vegetable soup recipe, mix veg soup recipe
Author:Dassana Amit
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Servings (change the number to scale):3
(1 CUP = 250 ML)


  • 1 cup shredded cabbage
  • ½ cup finely chopped carrots
  • ½ cup sliced mushrooms
  • ½ cup chopped capsicum (bell pepper) - red or green or yellow
  • 1/3 cup moong sprouts
  • ¼ cup finely chopped french beans
  • ¼ cup finely chopped onion or 1 small onion, finely chopped, (spring onions can also be added in place of onions)
  • 2 teaspoon finely chopped celery (optional)
  • 1 teaspoon finely chopped garlic
  • 3 cups water or 750 ml water
  • 2 teaspoon soy sauce or as required
  • ½ teaspoon black pepper powder
  • 1 tablespoon oil
  • salt as required



  • Rinse and shred the cabbage.
  • Rinse, wipe and then slice the mushrooms. Chop the bell pepper.
  • Rinse and finely chop the french beans. Also finely chop the onions & garlic

making mixed vegetable soup

  • Heat oil in a pan. Add onions and garlic. Saute till the onions are translucent.
  • Then add the chopped mix veggies. Stir well. Saute on a medium flame for 4 to 5 minutes.
  • Add the moong sprouts and stir well. Saute for 2 minutes.
  • Add water and stir. Then add soy sauce, black pepper and salt. Stir again.
  • Cover the pan and simmer the soup for 10 to 11 minutes on a low to medium flame.
  • Then check the seasonings and add more salt or black pepper if required.
  • Serve the nutritious mixed vegetable soup plain or accompanied by some boiled noodles or steamed rice.


  • Adding moong sprouts is optional.

NUTRITION INFO (approximate values)

Nutrition Facts
mixed vegetable soup with mung sprouts
Amount Per Serving
Calories 81 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 1036mg45%
Potassium 258mg7%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 2g4%
Vitamin A 3740IU75%
Vitamin C 34.1mg41%
Calcium 27mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

[avatar]namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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33 comments/reviews

  1. I love all your soup recipe! I have become your fan instantly after reading tomato soup recipe and then i explored more. I just love every bit of this and can’t wait to make my own soup starting from today. Since soup pouches in the market are full of preservative and are unnecessarily expensive, I can make my own soup with fresh vegetables that is both good for health due to no preservatives and easy on my pocket.5 stars

    • thanks a lot mou. happy cooking.

  2. Do we get black pepper powder readymade or we can make at home? I dont know how to make at home…plz guide

    • vrushali, you get readymade or you can make at home also.

  3. I tried this today as I was suffering from cold. This is a nice soup and very healthy. Gave me relief from cold. Good for people on diet too.4 stars

  4. Nice soup.
    Loved it5 stars

    • Thanks Prajakta

  5. Tried it! Even my 1-year old daughter loved it! ????????

    • Thanks Shilpa. Nice to know this.

  6. Easy and yummy4 stars

    • thanks.

  7. Healthy, tasty, easy-to-do & filling soup. Perfect diet recipe, which is yummy too…5 stars

    • thanks praveena.

  8. Can i skip soya? because i am transplant patient:

    • you can skip.

  9. Is cornflour not added?

    • this is a light thin soup. so corn flour is not added. if you want a thick soup, then you can add corn flour.

  10. Is moong sprouts optional or compulsory ingredient???

    • optional and you can skip the sprouts.

  11. This recipe is awesome. I made the soup using cauliflower, capsicum, carrot, beetroot, beans, tomato, and sprouts. It was so tasty.
    Thanks a lot for this wonderful recipe.5 stars

    • welcome and thankyou Manisha 🙂

  12. I like the recipe so much

    • thankyou zareen 🙂

  13. Hi Dassana! I tried to make vegetable soup for dieting. The broth tastes great. I used celery, cabbage, onion, bell pepper and tomato ( leftovers in fridge). Now I cant eat veggies. They taste funny. Maybe I chopped them too big. Can I grind them in mixer n try to extract more stock? Kindly help. I dont want them to go waste.5 stars

    • rajshree, you can make a thick soup by making a puree of all the veggies.

  14. Do I need to pre cook the moong in the cooker?5 stars

    • parth, these are moond sprouts. they take less time to cook. so no need to pre cook in the pressure cooker.

  15. How would you add tofu to the soup?

    • ds, add tofu with the moong sprouts.

  16. This recipe is very useful to me.

    • thanks fakhruddin

  17. healthy & filling soup with a good load of veggies!! very tempting 🙂