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Adjust Servings:
1/2 cup Green bean sprouts (moong sprouts) or can use soaked moong dal (green gram lentils)
1 cup Chopped Spinach
1 cup Chopped Cabbage
2 Sliced Onions
2 Sliced Tomatoes
10 Garlic cloves
A pinch of Turmeric powder
To Taste Salt and Pepper
Blob of butter or fresh cream to serve

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Easy Vegetable and Beans Sprouts Soup

Easy Vegetable and Beans Sprouts Soup

20 minute Vegetable and Bean Sprout soup

Who said soups are for losing weight?

  • 15 minute
  • Serves 3
  • Easy




A bowl of this Easy Vegetable and Beans Sprout soup and your nutrition of proteins, vitamins and minerals for the day is complete. I usually prefer having soups for dinner, but not the clear soups as they make my tummy growl in the middle of the night. But a generous serving of this vegetable and sprouts soup have never kept me hungry. You can have this thick soup with toasted bread and your tummy is satisfied.

Early on I among many of us had a misconception, that soups are bland and should be had by those who want to have a low calorie meal. But as a misconception it was, thick soups like this Easy Vegetable and Beans Sprouts Soup will fill up your tummy without adding the unnecessary calories yet will give you all the nutrition you need. For those you are looking out for low calorie soups, you are at the right place.

Earlier I made this soup with vegetables and lentils. However lentils take a longer time to cook if they aren’t soaked prior. Once such day when I forgot to soak my lentils, I had some sprouts with me so I decide to replace lentils with sprouts and they not only faster to cook but tastier and heartier than lentils. I haven’t used any thickening agent in this soup as sprouts or lentils do work in the same way, but if you feel like adding a potato or flour (béchamel sauce).




Saute vegetables

In a pressure cooker, melt a tbsp of butter and saute onions and garlic for 2-3 minutes. Then add all the other vegetables and give them a stir.


Pressure cook

Add seasonings, 2 cups of water, stir and cover the lid of the pressure cooker. Cook for upto 5-6 whistles. When the pressure cooker releases its pressure, open the lid and mash the soup with a potato masher or use a hand blender to blend it.



Adjust the seasoning to your taste. Serve in soup bowls and top it with some butter and/or cream.


Minal Jadhav-Agarwal is a designer, mother, cook, writer, dancer, enthusiast and a creative soul. She is the founder of foodatarian.com.

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