This Sev Usal Recipe is a delicious semi-homemade Indian spiced soup that's perfect for large gatherings or a quick meal.
It comes together rather quickly with store-bought vegetarian soups such as minestrone or vegetable barley. Top it with crispy sev packets (bhujia), cilantro, tomatoes, and onions to make it a delicious hearty Indian meal.
IDEAS- Perfect for gatherings! Keep it warm in a slow cooker or Instant Pot and let everyone add their own toppings for personalization.
Sev Usal Ingredients
- choice of vegetable soup - pick your favorite! (I like to use Annie's Vegetable Barley soup or Annie's Minestrone Soup now, but I grew up eating Cambells vegetable soup and chopped the vegetables small.)
- cumin seeds
- water, oil, salt
- red chili powder
- garam masala
Sev Usal Toppings
- crispy sev (bhujia) - store bought sev packets work great!
- lemon juice
- spicy chutney - optional (mix of green chili blended with salt, oil, and water)
- sweet chutney - optional (mix of apple butter, water, cumin powder, salt, and red chili powder)
In a small pot heat some oil and add the cumin seeds. Once they pop add the asafoetida and the canned soup.
Add red chili powder, garam masala, and mix it well. Let come to a simmer.
Once it reaches a simmer add tomatoes and cilantro. Keep warm until ready to serve.
Pour into a bowl and add your favorite toppings.
Love Indian Spiced Soups? Give these a try!
- Grab extra sev packets when purchasing because this recipe tastes great with an extra serving!
- Add garlic and ginger for extra flavor
- Top with chopped chili peppers for more spice
More vegetarian recipes...
Easy Sev Usal
- Large Pot for the Soup
- Ladle for serving
- can opener
- Cutting Board and Knife
- ¼ cup chopped tomato
- ⅛ cup chopped cilantro
- 1 teaspoon cumin seeds
- 14 oz vegetable soup of choice (I like vegetarian minestrone or barley and vegetable soups, but feel free to use any kind you like)
- pinch garam masala (more or less)
- pinch hing (asafaetido)
- red chili powder, to taste
- salt, to taste
- ⅛ cup fresh cilantro, finely chopped
- 1 cup crispy sev (bhujia), store bought sev packets work great!
- ¼ cup tomatoes, diced
- ¼ cup onions, diced
- lemon juice
- chopped chili peppers (optional)
- sweet chutney (optional)
- spicy chutney (optional)
- Prep the topping ingredients by chopping tomatoes, onions, cilantro, and make the chutney (optional). Prep the sev by opening the bag.
- Open the cans of soups.
- Heat a pot with some oil and add cumin seeds. Let them pop and then add a pinch of hing.
- Gently pour the soup into the pot. Add water if you prefer a thinner consistency (I like to keep it thick and hearty).
- Add garam masala and red chili powder. Let the soup come to a simmer.
- Add chopped tomatoes and cilantro to the pot. Mix it together.
- Keep the soup warm until ready to serve.
- Top with a squeeze of lemon juice, chopped tomatoes, onions, cilantro, chili peppers, and handfuls of crispy sev.
It is vegan, dairy-free, and gluten-free when using the right ingredients. Which means, it meets most allergen-friendly guidelines.
A base made with a pea soup and topped with fresh ingredients along with a heaping serving of crispy sev/bhujia.
Simply do not add those ingredients to the dish.
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