Vegetable Thukpa Soup is a lovely vegetarian dish from the Indian, Nepalese, Tibetan region. Its full of simple flavours that create a perfect soup. The recipe normally has noodles but I buy premade dumplings and cook them at the end. This main dish is served with bread and is filling without being too much. The ingredients create a vibrant colour to the dish and a taste that is beautiful and very clean. If you would like a little more heat the a sliced red chilli always works. Pop it in with the mange tout and broccoli.
As a home cook, this is the kind of meal I turn to when the weather turns grey or when I want something nourishing that still feels special. It’s a dish rooted in Himalayan and Tibetan-inspired cooking, but it adapts beautifully to a modern home kitchen, especially when filled with fresh vegetables and a few clever shortcuts.
What I love most about Vegetable Thukpa Soup is how layered the flavours are, even though the process itself is wonderfully straightforward. It all starts with mustard oil, which immediately sets the tone. That distinctive, slightly pungent aroma tells you this isn’t just any vegetable soup. As the oil warms, garlic and finely chopped scallions go in, and the kitchen fills with a savoury fragrance that feels both homely and exciting. This gentle sauté is unhurried; it’s about coaxing out sweetness from the onions and taking the sharp edge off the garlic without browning it.
Tomatoes come next, and they bring a soft acidity that forms the backbone of the broth. As they break down, they mingle with the spices – ground cumin, garam masala, and black pepper – creating a base that’s gently warming rather than fiery. This isn’t a soup that overwhelms with heat; instead, it builds warmth gradually, making each spoonful comforting and balanced. The spices are familiar but used with restraint, allowing the vegetables to shine.
Speaking of vegetables, this is where Vegetable Thukpa Soup really comes alive. Crisp radish, tender broccoli florets, and sweet mange tout are added together, giving the soup a lovely mix of textures and colours. I enjoy how quickly this stage comes together – just enough heat and time to soften the vegetables while keeping them vibrant. There’s something very satisfying about seeing bright greens and pale pink radish slices gently steaming under the lid, knowing they’ll soon be floating in a deeply flavoured broth.
Once the vegetable stock is added, everything transforms. The soup shifts from a sautéed mixture into something far more comforting and generous. As it comes to a lively boil, the flavours meld together, and the broth takes on a richness that belies its simple ingredients. This is where the dumplings enter, and for me, they’re the heart of the dish. Using pre-made dumplings keeps things practical, which is exactly how I like to cook at home. They soak up the flavours of the broth while adding substance, turning the soup into a proper meal rather than a light starter.
As the dumplings cook, the soup becomes increasingly inviting. Steam rises, carrying the scent of spices, vegetables, and mustard oil, and it’s hard not to sneak a taste. The broth is light yet deeply savoury, the vegetables tender but not mushy, and the dumplings soft and comforting.
The finishing touches are simple but crucial. A generous sprinkle of fresh coriander adds brightness and freshness, while poppy seeds introduce a subtle nuttiness and a delicate crunch that surprises you in the best way. Finally, a squeeze of lemon wakes everything up, cutting through the warmth of the spices and tying all the flavours together.
Vegetable Thukpa Soup is the kind of dish that feels both nourishing and joyful. It’s perfect for a quiet evening at home, served in a big bowl with a spoon that’s ready for plenty of dipping and scooping. It doesn’t try to be complicated or showy, yet it delivers depth, comfort, and balance in every mouthful. For a home cook, that’s exactly what makes it special – a reminder that good food doesn’t need to be elaborate to be truly memorable.
Vegetable Thukpa Soup
Ingredients
- 12 medium dumplings pre made
- 5 cloves garlic peeled/minced
- 3 large scallions finely chop/ spring onions
- 2 large tomatoes finely chop
- 1 tsp mustard oil
- 1 tsp ground cumin
- ½ tsp garam Masala
- 1 tsp ground black pepper
- 150 g mange tout
- 150 g broccoli florets chop
- 4 large radish chop
- 710 ml vegetable stock water
- 1/3 bunch cilantro chop/coriander
- 50 g poppy seeds
- 1 large lemon juice only
Instructions
- Place a large saucepan over a medium het and add the mustard oil. When hot , add the garlic and scallions and fry/sauté until the onion become translucent and the aroma of the garlic is there.5 cloves garlic, 1 tsp mustard oil, 3 large scallions
- Add the chopped tomatoes and cook until the have softened up and then add the cumin, garam masala and ground pepper. Give everything a good stir to combine.2 large tomatoes, 1 tsp ground cumin, ½ tsp garam Masala, 1 tsp ground black pepper
- Add the chopped radish, mange tout and broccoli and sauté for 2 minutes. Reduce the heat to low and pop the lid on to simmer for 3 minutes until the vegetables are virtually cooked.150 g mange tout, 4 large radish, 150 g broccoli florets
- Add the water or vegetable stock and turn up the heat to bring the soup to a vibrant boil.710 ml vegetable stock
- When it is boiling, add the dumplings and cook for about 3 – 5 minutes until the dumplings are cooked.12 medium dumplings
- Serve with a sprinkle of cilantro/coriander, poppy seeds and a squeeze of lemon.1/3 bunch cilantro, 50 g poppy seeds, 1 large lemon
27 comments
My Nepalese neighbour makes this so had to find the recipe. They were surprised how good it was. Full of body and flavours.
Really enjoyed the dumplings, they made it feel like a complete meal
The poppy seeds were a pleasant surprise and added a nice crunch.
The lemon and coriander really lifted the soup at the end.
Enjoyable and wholesome, though I found it slightly mild for my taste.
Nice mix of textures with the broccoli, radish and mange tout.
The broth was light but still packed with flavour, especially with the lemon at the end.
Flavours were good but I would have liked the broth a little stronger.
A great vegetarian option that doesn’t feel boring.
I liked the vegetables but the dumplings weren’t my favourite.
Good everyday soup, comforting but not especially memorable.
The soup was fresh and warming but could use a touch more spice.
Fresh tasting and nourishing, exactly what I want from a vegetable soup.
Tasty and well balanced, even if it plays things a bit safe.
Warm, comforting and full of flavour, this soup was perfect on a cold evening.
Light yet filling, ideal for lunch or a simple dinner.
Nice dish overall, just not quite as bold as I expected.
Loved the balance of vegetables and spices, very satisfying without feeling heavy
Comfort food at its best, would happily make this again.
The flavours worked well together and felt nicely rounded.
The mustard oil added an interesting depth that made this stand out.
A solid, comforting soup that most people would enjoy.
Pleasant and easy to eat, though it didn’t really wow me.
Simple ingredients but they came together beautifully.
Very soothing and gentle, perfect when you want something easy on the stomach.
I enjoyed it, but I might add chilli next time for extra kick.
Not the most exciting dish I’ve had, but definitely warming and satisfying.