Whether you are looking for a light appetizer or a comforting bowl meal for dinner, these 15 vegetable soup recipes offer something for everyone.

15+ vegetable soup recipes - 1

Vegetable Soups are the ultimate comfort food, combining wholesome ingredients to create a nutritious, satisfying meal.

These vegetable soups are healthy and tasty, packed with vitamins, fibre, and all the good nutrients. Most of these soup recipes are vegan, and gluten-free, and can easily be adapted to suit your dietary preferences , making them perfect for a wide range of lifestyles.

All of these soup recipes have one ingredient in common – a flavoursome vegetable stock. Here is my detailed guide on how to make vegetable stock at home.

Dive into my collection of tried and tested vegetable soup recipes and discover how easy it is to turn humble vegetables into delicious bowl meals!

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Lemon Coriander Soup is a light, and aromatic soup perfect for any season. Get Recipe

Packed with good nutrients, spinach soup is perfect for a healthy dinner. Get Recipe

aerial side shot of vegan spinach soup in a mug. - 3 aerial shot of creamy corn soup in a grey ceramic bowl with garnish of cream, green onion, and roasted corn - 4

Looking for a vegetarian corn chowder? Try this creamy corn soup recipe. Get Recipe

This is a one-pot, vegetable soup recipe with pearl barley. Get Recipe

aerial shot of barley soup in a black ceramic bowl with the spoon - 5 aerial shot of green pea soup served in a black ceramic bowl - 6

A creamy, bright, green pea soup is the highlight of my winter season. Get Recipe

This Cauliflower Soup is a creamy, comforting vegetable soup. Get Recipe

side shot of cauliflower soup in a green ceramic mug - 7 side close up shot of pearl couscous soup in a saucepot - 8

This vegetable tomato couscous soup is inspired by the Moroccan dish called Harira. Get Recipe

This is a healthy mushroom soup recipe without cream. Get Recipe

aerial shot of healthy mushroom soup in a black bowl - 9 Roasted pumpkin soup is a hearty and filling, gluten-free vegan pumpkin soup. - 10

This pumpkin soup is creamy, tasty, vegan, and gluten-free! Get Recipe

This zucchini soup is not only comforting but also entirely plant-based. Get Recipe

aerial close up shot of zucchini soup in a mug - 11 side shot of vegetable oats soup in a glass mug - 12

This is a healthy vegetable oats soup recipe. Get Recipe

My easy-to-follow tips take this vegetable pasta soup up a notch. Get Recipe

Classic Vegetable Pasta Soup In A Bowl - 13 close up shot of green goddess soup in a pot with wooden ladle - 14

The Green Goddess Soup is a powerhouse of nutrients. Get Recipe

This tomato soup ticks all the boxes of comfort food. Get Recipe

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Sweet Corn Soup is a classic Indo-Chinese soup with sweet corn and vegetables. Get Recipe

Watermelon Gazpacho is my favourite cold soup perfect for summer days. Get Recipe

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Broccoli Soup is a healthy, one-pot vegetable soup recipe. Get Recipe

For more hearty and healthy Soup Recipes you can explore the soup section of my website .

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Mushroom Pulao is a delicious, Indian-style rice casserole that you can cook in a pressure cooker or instant pot. Be sure to watch the video!

Estimated reading time: 5 minutes

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  • Ingredients You’ll Need
  • My Tried and True Tips
  • Instant Pot Method
  • Serving Suggestion
  • Watch Mushroom Pulao Video
  • Mushroom Pulao Recipe

For mushroom lovers, this pulao recipe is worth bookmarking. The caramelized mushrooms, roasted onions, cashews, and spices all make it so damn delicious.

In my house, we call it a cheat mushroom biryani. Except for the layering process, the taste and texture of the pulao are as good as a biryani.

Reasons To LOVE Mushroom Pulao

  • possible vegan (skip ghee)
  • gluten-free and vegetarian
  • a quick, family-friendly, one-pot meal
  • perfect for a picnic, potluck , or lunch box
  • you can make it on a casserole, pressure cooker, or an instant pot
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Ingredients You’ll Need

  • Mushroom : I use button mushrooms as they are the most effortlessly and readily available in India. But you can use crimini, portobello, shiitake, gucchi, or any other wild variety of meaty mushrooms to make pulao . With mushrooms, you can make – garlic mushroom pasta , healthy soup , or comforting fried rice .
  • Green Peas fresh or frozen peas . If using frozen ones, thaw them before adding them to the pulao.
  • Rice : Long-grain basmati rice is best for any Indian pulao or biryani. Avoid using starchy, sticky, short-grain rice.
  • Whole Spices : Cardamom, Bay leaf, Cloves
  • Spice Powder: Garam Masala , Red Chili Powder
  • Other Ingredients: Red Onion, Cashew, Ginger Garlic Paste , Salt, Water, Ghee
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My Tried and True Tips

  • Cooking Liquid : From plain water to vegetable stock or low-sodium chicken broth, you can use either of these liquids to cook the rice.
  • Liquid Ratio: For mushroom pulao ratio of 1: 1 ½ (rice to water) works perfectly fine.
  • Cooking Method: You can cook this pulao in a traditional stovetop Indian pressure cooker, heavy-duty casserole, Dutch oven, instant pot , or electric pressure cooker.
  • Cooking Time: In the instant pot, the pulao takes 10 minutes (6 – 7 minutes sauteing + 3 minutes cooking). On the stovetop, it takes 20 – 25 minutes (10 – 15 minutes sauteing + 10 – 15 minutes cooking).
  • Vegan Pulao: Skip ghee for cooking. Use coconut oil or any other vegan cooking oil.

Instant Pot Method

Step 1) Wash and soak rice in water for 30 minutes. Set it aside.

Step 2) Set the saute mode of IP for 15 minutes. Once hot, add ghee or cooking oil and whole spices. Fry for 10 – 20 seconds to release the aroma of the spices.

Step 3) Next, add the sliced onion and cashews. Fry till the onion turns light golden.

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Step 4) Add the ginger-garlic paste, mushroom, green peas, spices, and salt. Fry the masala for 5 minutes or till the mushrooms are nicely caramelized.

Step 5) Drain the water from the soaked rice. Add the rice to the pressure cooker or IP. Saute the rice for a minute. Add water. Stir. Taste the liquid. If required, add more salt or seasoning.

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Step 6) Seal the IP with the lid. Set pressure cook mode for 3 minutes. After set the timing is over, allow the steam to release naturally from the pressure cooker. Open the lid and fluff the rice using a fork.

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Serving Suggestion

Mushroom Pulao is a wholesome, fulfilling meal in itself. However, I do love to serve a few side dishes with a pulao, one of them is green boondi raita , and the second is Indian kachumber salad .

Apart from that, a homemade pickle and fried papadum are the perfect accompaniments for a pulao.

You can easily pack this mushroom pulao for school or office lunch boxes . It is easy to carry around and reheat.

Watch Mushroom Pulao Video

More Pulao Recipes

  • Chana Pulao
  • Sweet Pulao
  • Matar Pulao
  • Chicken Pulao
  • Vegetable Pulao
  • Paneer Tikka Pulao
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Ingredients

  • ▢ 1 Cup basmati rice
  • ▢ 4 tablespoon ghee (clarified butter)
  • ▢ 1 bay leaf
  • ▢ 4 cloves (laung)
  • ▢ 4 green cardamom (elaichi)
  • ▢ ¼ Cup cashews (kaju)
  • ▢ 1 Cup sliced onion
  • ▢ 1 tablespoon ginger-garlic paste
  • ▢ 1 ½ Cup button mushrooms sliced
  • ▢ ½ cup green peas (matar) (fresh or frozen )
  • ▢ Salt to taste
  • ▢ ½ teaspoon red chilli powder
  • ▢ 1 teaspoon Garam Masala ( see recipe here )
  • ▢ 2 tablespoon coriander leaves, chopped
  • ▢ 2 tablespoon mint leaves, chopped
  • ▢ 1 ¼ Cup water

Instructions

  • Wash and soak the rice in enough water. Set it aside for 30 minutes.
  • Heat ghee in a pressure cooker or saucepan. Add whole spices, and saute for 10 – 20 seconds to release the aroma.
  • Next, add the sliced cashews and onion. Fry till the onion turn light golden in color.
  • Add the ginger-garlic paste, chopped mushrooms, peas, spices, and salt. Fry for the next 2 – 3 minutes or till all the liquid of mushrooms is evaporated.
  • Drain the water from the soaked rice. Add the rice in the pressure cooker. Stir to combine and saute the rice for a minute.
  • Next, add water and chopped herbs. Close the lid of the pressure cooker. Cook the pulao for one whistle over medium heat on the stovetop. In an instant Pot, it will take 3 minutes in pressure cook mode.
  • Allow the steam to release naturally from the pressure cooker. Open the lid and fluff the rice using a fork.
  • Serve Mushroom Matar Pulao warm with raita and salad .

Recipe Notes:

  • You can use – crimini, portobello, shiitake, or any other wild variety of fibrous or meaty mushrooms to make pulao.
  • The long grain basmati rice is the best for any type of Indian pulao or biryani. Avoid using starchy, sticky, short-grain rice for this rice recipe.
  • For cooking the pulao from plain water, and vegetable stock, to chicken broth, you can use either of these liquids to flavor the rice.
  • For my basmati rice ratio of 1: 1 ¼ (rice:water) works perfectly fine.
  • This pulao can be cooked in a traditional stovetop Indian pressure cooker, heavy-duty casserole, instant pot, or electric pressure cooker.
  • You can make this pulao vegan by skipping ghee for cooking. Use coconut oil or any other vegan cooking oil to make the pulao.

Nutrition

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