Sabudana Soup Recipe | Mix Veg Sago Soup – Weight Loss Recipe

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Sabudana Soup Recipe | Mix Veg Sago Soup – Weight Loss Recipe with detailed photo and video recipe. An extremely simple and healthy soup recipe prepared by pressure-cooking sago pearls with basic spices and herbs. The ingredients used in this soup are very basic, yet effective, and hence can be prepared within minutes for any occasion. Generally, the sago or sabudana recipes are prepared with intention of vrat or fasting recipes, but this can be extended as a healthy weight loss soup recipe.
Mix Veg Sago Soup


Sabudana Soup Recipe | Mix Veg Sago Soup – Weight Loss Recipe with step-by-step photo and video recipe. Soup recipes are not new to Indian cuisine and have been served or prepared with different ingredients for different purposes. The set of ingredients was limited to basic vegetables or a range of meat broths. However, the ingredients range is widening and are prepared with traditional ingredients. One such traditional and popular ingredient is sabudana or sago pearls known for their health benefits.

I have posted several sabudana recipes, but this recipe of mixed veg sago soup has to be unique and innovative. We all know that sago recipes are prepared mainly during the fasting or vrat season due to their carbs-rich properties. This provides the required energy and strength for holding the fasting. In addition, it also helps to fill your stomach with less quantity. Thus, helping to stop the craving and eventually helping in reducing the weight. I personally make this recipe whenever I feel like having something light or have an indigestion problem. Also, if you are suffering from throat pain, a hot cup of sabudana soup should provide the required relief within minutes. Do try this recipe and let me know what you think of replacing this with traditional soup recipes.

Sabudana Soup Recipe Furthermore, some more related and important tips, suggestions, and variants to the Sabudana Soup Recipe. Firstly, in this recipe, I have shown an instant and quick version. However, you can soak the sabudana for enough time, at least 4 hours or overnight, to ensure they are tender and translucent when cooked. Secondly, I prepared this soup by adding yogurt or curd at the end of the cooking. This helps to give consistency and a sour taste to the soup. But as an alternative you can add a squeeze of lemon juice will bring out the flavors of the spices and enhance the taste of the soup. Lastly, you can experiment with vegetables like carrots, peas, or potatoes in the soup to make it more nutritious. You can also add meats like chicken, lamb, or shrimp to the soup to make it more filling.

Finally, I request you to check my other related Soup Recipes Collection with this post of Sabudana Soup Recipe. It mainly includes my other related recipes like Vegetable Soup Recipe, Rasam Recipe, weight loss soup 2 ways, ginger garlic soup, pasta soup, dal soup, manchow soup, cabbage soup, carrot ginger soup, hot and sour soup. Further to these, I would also like to highlight my other related recipe categories like,

Sabudana Soup Recipe video recipe:

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Recipe Card for Mix Veg Sago Soup:

Mix Veg Sago Soup

Sabudana Soup Recipe | Mix Veg Sago Soup - Weight Loss Recipe

HEBBARS KITCHEN
Easy Sabudana Soup Recipe | Mix Veg Sago Soup - Weight Loss Recipe
5 from 57 votes
Prep Time 5 minutes
Cook Time 15 minutes
Course Soup
Cuisine Indian
Servings 4 Servings
Calories 80 kcal


Ingredients 

for pressure cooking:

  • ½ cup sabudana
  • 2 chilli (finely chopped)
  • 2 inch ginger (grated)
  • ½ tsp salt
  • 3 cup water

for soup:

  • 1 tsp ghee
  • 1 tsp cumin
  • 2 tbsp carrot (finely chopped)
  • 2 tbsp beans (finely chopped)
  • 2 tbsp sweet corn
  • 2 tbsp cabbage (finely chopped)
  • ½ tsp pepper powder
  • ½ tsp salt
  • ¾ cup curd
  • 2 tbsp coriander (finely chopped)


Instructions 

  • firstly, in a pressure cooker take ½ cup sabudana. make sure to rinse the sabudana well in running water.
  • add 2 chilli, 2 inch ginger and ½ tsp salt.
  • pressure cook for 5 whistles adding 3 cup water.
  • once the pressure released, check if the sabudana is cooked well or not. keep aside.
  • in a large kadai heat 1 tsp ghee and splutter 1 tsp cumin.
  • add 2 tbsp carrot, 2 tbsp beans, 2 tbsp sweet corn and 2 tbsp cabbage.
  • stir fry for a minute or until the vegetables turn crunchy.
  • now add boiled sabudana and mix well.
  • simmer for 5 minutes, or until the flavours are absorbed well.
  • further, add ½ tsp pepper powder and ½ tsp salt. mix well.
  • turn off the flame and add ¾ cup curd, 2 tbsp coriander.
  • mix well adjusting the consistency as required.
  • finally, enjoy sabudana soup piping hot.


Nutrition

Calories: 80kcalCarbohydrates: 7gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 603mgPotassium: 197mgFiber: 2gSugar: 2gVitamin A: 1657IUVitamin C: 40mgCalcium: 89mgIron: 2mg

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How to make Sabudana Soup with step-by-step photos:

  1. firstly, in a pressure cooker take ½ cup sabudana. make sure to rinse the sabudana well in running water.
  2. add 2 chilli, 2 inch ginger and ½ tsp salt.
  3. pressure cook for 5 whistles adding 3 cup water.
  4. once the pressure released, check if the sabudana is cooked well or not. keep aside.
  5. in a large kadai heat 1 tsp ghee and splutter 1 tsp cumin.
  6. add 2 tbsp carrot, 2 tbsp beans, 2 tbsp sweet corn and 2 tbsp cabbage.
  7. stir fry for a minute or until the vegetables turn crunchy.
  8. now add boiled sabudana and mix well.
  9. simmer for 5 minutes, or until the flavours are absorbed well.
  10. further, add ½ tsp pepper powder and ½ tsp salt. mix well.
  11. turn off the flame and add ¾ cup curd, 2 tbsp coriander.
  12. mix well adjusting the consistency as required.
  13. finally, enjoy sabudana soup piping hot.
    Sabudana Soup Recipe

Notes:

  • firstly, pressure cooking the sabudana will help you to skip the soaking time of sabudana.
  • also, the soup thickens once cooked, so adjust the consistency as required.
  • additionally, add the curd just before serving. curd helps to give nice sourness and creaminess to the soup.
  • finally, sabudana soup recipe tastes great when prepared slightly spicy.

FAQ’s:

Q: Can I use quick-cooking sabudana for this recipe?

A: Yes, you can use quick-cooking sabudana for this recipe. However, you will need to reduce the soaking time and cook time accordingly.

Q: Can I use other types of liquids like coconut milk or vegetable broth instead of water?

A: Yes, you can use other types of liquids to make the soup, like coconut milk or vegetable broth. This will give a different flavor to the soup.

Q: Can I add other spices to sabudana soup?

A: Yes, you can add other spices to sabudana soup, such as ginger, garlic, or chili powder, to suit your taste preferences.

Q: Can I make sabudana soup gluten-free?

A: Yes, sabudana is gluten-free, so the soup is naturally gluten-free.

Q: Can I make sabudana soup vegan?

A: Yes, sabudana soup is vegan as it does not contain any animal products.

Q: Can I store leftover sabudana soup?

A: Yes, you can store leftover sabudana soup in an airtight container in the refrigerator for 3-4 days. Reheat it before serving again.

Q: Can I make sabudana soup in a pressure cooker?

A: Yes, you can make sabudana soup in a pressure cooker. You will need to reduce the soaking time and cooking time accordingly.

Q: Can I use frozen sabudana for this recipe?

A: Yes, you can use frozen sabudana for this recipe, but you will need to thaw it before using it.

Q: Can I add vegetables to the sabudana soup?

A: Yes, you can add vegetables like carrots, peas, and potatoes to the sabudana soup to make it more nutritious.

Q: Can I add meat to the sabudana soup?

A: Yes, you can add meat like chicken, lamb, or shrimp to the sabudana soup to make it more filling.

Q: Can I make sabudana soup in a slow cooker?

A: Yes, you can make sabudana soup in a slow cooker, but you will need to adjust the cooking time accordingly.

Q: Can I use sabudana flour instead of tapioca pearls to make sabudana soup?

A: Sabudana flour is not typically used to make sabudana soup, as it does not have the same texture as tapioca pearls. It's typically used to make vadas, laddoos and kichdis.