Creamy Vegetarian Indian Paneer Soup
Learn how to make the best healthy Paneer soup recipe. Our easy & creamy Indian soup is flavoured with coconut, curry leaf and mustard seeds.
Servings: 4
Calories: 453kcal
Ingredients
- 2 tsp Vegetable Oil
- 1 tsp Mustard seeds
- 12 Curry Leaves
- 2 tsp Ginger minced
- 2 tsp Garlic minced
- 1/2 tsp Garam Masala
- 400 g Paneer cut into cubes
- 6 cups Vegetable Stock
- 2 cups Coconut Milk
- 1 tsp Black Pepper
- 3/4 tsp Salt
- 1 cup Cabbage chopped
- 1 cup Mushrooms sliced
- 1/2 cup Red Bell Pepper sliced
- Cilantro, Basil, Chili garnish
Instructions
- In a large pot or dutch oven over medium heat add oil and sizzle mustard seeds for 1 minute.
- When the seeds crackle and pop, add the curry leaves, minced ginger, garlic and garam masala and saute for 30 seconds.
- Add the cubes of paneer and toss with a wooden spoon.
- Add vegetable stock, coconut milk, pepper and salt, mix well and add the chopped cabbage, sliced mushrooms and red bell pepper.
- Cover with a lid and simmer for 10 minutes. Serve hot and garnish with cilantro, basil and sliced chili.
Nutrition
Calories: 453kcal | Carbohydrates: 25.4g | Protein: 8.4g | Fat: 40.5g | Saturated Fat: 31.4g | Cholesterol: 8mg | Sodium: 1665mg | Potassium: 375mg | Fiber: 4.5g | Sugar: 11.7g | Calcium: 37mg | Iron: 3mg