Mild Indian Good Friday Vegetable Soup

A Simple, Soulful Good Friday Soup

Good Friday meals are often simple, quiet, and nourishing—meant to reflect the spirit of the day. This mild Indian-style vegetable and chickpea soup is a beautiful example of how humble ingredients can come together to create something deeply comforting.

Made with soaked chickpeas, fresh vegetables like carrots, beans, greens, tomatoes, and celery, this soup is gently spiced with cumin, turmeric, and a touch of mild chilli. The flavours are not overpowering but warm and balanced, allowing each ingredient to shine.

What makes this soup special is its simplicity. There is no richness from cream or heaviness from complex spices. Instead, it relies on the natural sweetness of vegetables, the earthiness of chickpeas, and the freshness of herbs like coriander and mint.

The process itself is just as meaningful. Soaking the chickpeas the night before, chopping vegetables, and slowly simmering everything together creates a sense of calm and intention in the kitchen. It becomes more than just cooking—it becomes part of the observance.

This soup is light yet satisfying, making it ideal for a day when meals are meant to nourish without indulgence. A squeeze of lime at the end brightens the flavours, while a handful of fresh herbs adds life and freshness.

In its quiet way, this dish reminds us that food doesn’t need to be elaborate to be meaningful. Sometimes, the simplest meals carry the deepest comfort.

Ingredients:

50 gms of kidney beans and white chickpeas soaked overnight

1 medium carrot, diced

8–10 green beans, chopped

1 medium onion quartered

1 medium boiled potato, cubed

10 cashew nuts, soaked in warm water for 30 minutes

1 cup greens (spinach), chopped

1 stalk celery, sliced

3 cloves garlic, crushed

1 inch ginger, grated

some coriander leaves

1 tablespoon of ghee

1–1.2 litres water

Soup Masala:

1 tsp coriander powder

1/2 tsp jeera powder

1/4 tsp fenugreek seeds, crushed fine

1/2 tsp pepper powder

1 pinch of turmeric powder

1 inch stick of cinnamon

2 cloves

Salt to taste

Fresh Finish:

2 tbsp coriander leaves, chopped

1 tbsp mint leaves, chopped

Squeeze of lime (optional)

Method:

Cook chickpeas and kidney beans

Drain and pressure cook in 3 cups water for 30 minutes or simmer till soft.

Make the base

Add all the vegetables, the celery, the ginger and garlic and ghee to the pot with 1 litre water. Bring to the boil and simmer till tender. Add the cooked chickpeas and kidney beans, soaked cashew nuts and gently mix. Add the Soup Masala and salt to taste. Simmer. for 10 minutes.

Add more water if needed.