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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Beans, Pulses, Legumes, Dals
Contributed by Vegetarians and Vegans from around the world

Soya Bean Vegetable Soup
From: Raj Vengadasalam - Perth, Australia

Just gave it a go with whatever I had on a cold night....turned out refreshingly well.
Serves 4-6
Preparation time about 10 mins
Cooking time about 40 mins

  • 1/2 (?) soya beans - washed
  • 1 large onion - peeled and cut into 2
  • 4 cloves garlic - peeled and crushed
  • 1/2 teaspoon roasted cumin - coarsely crushed
  • 5 dried chinese dates
  • 2 carrots - diced
  • 250 grams fresh french beans - each cut into 2-3 pieces
  • 250 grams cauliflower - cut into bite sizes
  • 2 fresh corns - each cut into 3 pieces
  • 600 mls water (if using more soyabeans and vegetables, use more water)
  • Salt to taste
  • 1 tablespoon olive oil(optional)
  • Spring onions

1)Wash soya beans and drain

2)Pour water in a heavy based pan and bring to boil

3)Put in soya beans, dried chinese dates, onion, garlic, corn pieces, crushed cumin and boil until soya beans are soft.

4)Add in carrots and french beans and boil for another 10 mins

5)Lastly add in cauliflower, salt and oil(if using)and boil until all vegetables are soft but intact.

6)Dish out in soup bowls

7)Garnish with spring onions

8)Serve hot.

If you prefer, pour soup over some scalded rice vermicelli....makes a nice light meal

What I did with the balance soup was seperate the soup from the vegetables, cooked rice as usual with the soup (instead of plain water). When rice was almost cooked, I put the vegetables with some olive oil over the rice, covered and cooked until all the water was absorbed. Then teased with a fork to mix rice and vegetables. Cooled down about 10 mins. The rice was yummy by itself. Of course you can tuck it in with any other side dish you like.