Leafy Vegetable Soup

It seems simple to advise patients to consume a light, non-spicy diet. But when you've already lost your appetite because of illness, it's not that simple. For patients who desire to alter their flavor, leafy vegetable soup is the finest substitute.


The highest concentration of iron, calcium, magnesium, potassium, vitamin C, vitamin K, and vitamin A may be found in leafy vegetable soup, which also has anti-oxidant qualities. These vegetables are helpful in strengthening and providing immune support and warding off illnesses. Green leafy vegetables have been shown to contain chlorophyll, which has been shown to significantly lower the risk of developing cancer. Additionally helpful for asthma issues, they lower blood pressure and promote lung detox, good skin, and strong bones.

 Ingredients to prepare Leafy Vegetable Soup:

  • 5 cups Water
  • 1 teaspoon – Olive oil
  • 3 cups – Chopped spinach
  • 1 cup – Fenugreek
  • ½ cup – Broccoli
  • Coriander leaves
  • ¼ to half tablespoon - corn flour
  • Tulsi leaves (Optional)
  • Chopped onion
  • Chopped garlic
  • Chopped ginger
  • Black pepper
  • Salt as per taste

 Method to prepare Leafy Vegetable Soup:

  1. Wash every green vegetable in water three to four times.
  2. Chop each and every veggie.
  3. Add the vegetables to a deep pan with water.
  4. At a low temperature, cook all vegetables for 8 to 10 minutes.
  5. In another pan, heat some olive oil or cow ghee.
  6. Add chopped onion and garlic to a different pan and cook for 3 to 4 minutes.
  7. Fill the pan with the garlic and onion mixes, then add the boiling veggies and corn flour.
  8. Cook everything for at least 10-15 minutes on a low flame.
  9. To increase flavor, add black pepper.
  10. Add salt as per taste.
  11. A hearty vegetable soup is ready to be served.



Soups served hot are beneficial for congestion.