Cream of mixed vegetable soup
Also called: cream of mixed vegetable soup, mixed veg cream soup, cream of veg soup, mixed vegetable soup (cream), veg cream soup, mixed veg soup, cream of mixed veg
Cream of mixed vegetable soup is that cozy, creamy bowl you often see in restaurants, hostel mess, or as a starter before dinner. It’s made with mixed veggies like peas, carrot, tomato, onion and turnip, then finished with milk, butter and a little cheese for that rich, comforting feel.
Per 1 soup bowl (250g)
Nutrition Facts
| Nutrient | Per soup bowl (250g) | Per 100g |
|---|---|---|
| Calories | 160 kcal | 64 kcal |
| Protein | 4g | 1.6g |
| Carbohydrates | 14g | 5.6g |
| Fat | 10g | 4g |
| Fiber | 4g | 1.6g |
| Sugar | 5g | 2g |
| Micronutrients (per 100g) | ||
| Sodium | 5655.45 mg | |
| Calcium | 65.26 mg | |
| Iron | 1.36 mg | |
| Vitamin C | 39.02 mg | |
| Folate | 54.46 µg | |
What Goes Into It
Per serving (1 soup bowl)
gastroenterology Gut Health Insight
This soup has a nice mix of vegetable fiber from peas, carrots, tomato and turnip, so it can be gentle on the gut while still giving a little bulk for digestion. The pepper, bay leaf and onion can support digestion and add flavour without needing too much spice. Since it has milk, butter and cheese, it can feel heavy for some people if taken late at night or when your stomach is already sensitive. A good tip: pair it with a light toast or roti, and if you’re making it at home, keep the cornflour and cheese a little lower so it stays easier on the stomach.
From the Shellel Blog
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download Get Shellel FreeNutrition data sourced from ICMR-NIN Indian Food Composition Tables (IFCT) and the Indian Nutrient Database (INDB 2024). Values are per standard serving and may vary with preparation method.