Recipes for Mini Indo-Italian Soup

Everyone loves Italian cuisines so much. Italian food is famous all over the world. So, let’s try some mini unique Indo-Italian soup recipes:

  • Pea Soup With Lettuce

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 4


  • 1/2 cup boiled peas, lightly mashed
  • 1 cup lettuce leaves, shredded
  • 1 tbsp butter
  • 1/4 cup sliced spring onions
  • 4 cups vegetable stock
  • One packet knorr vegetable soup mix
  • 1/4 tsp nutmeg powder
  • 1/4 tsp black pepper
  • Salt to taste
  • A pinch of sugar
  • 1 tbsp Cream
  • Mint leaves
  • For Croutons:

One slice of bread and oil to deep fry.


  1.  Melt the butter in a saucepan; stir-fries the spring onions, then stir it in the peas and lettuce.
  2.  Sprinkle the soup mix over the stock, stir to prevent the lamps, and cook for five minutes.
  3.  Season with nutmeg, pepper, salt and sugar.
  4.  Cut the bread into cubes and deep fry till golden brown; drain and keep the croutons aside.
  5.  Pour the soup into Powells, garnish with a swirl of cream and a few croutons.
  6.  Garnish the soup with mint leaves and serve hot! 

•Soup With Cheese Balls

Preparation time: 20 minutes

Cooking time: 20 minutes 

Serves: 4


  • One packet vegetable sweetcorn soup mix
  •  One tablespoon butter
  •  One teaspoon green chillies
  •  One tablespoon carrots
  •  4 cups vegetable stock
  •  Salt and pepper to taste
  •  Chilli flakes to taste
  •  1/4 cup milk

For the cheese balls:

  • Two tablespoons boiled rice
  •  Two tablespoon cheese
  •  Two tablespoon corn
  •  pinch of salt
  •  1/4 teaspoon red chilli flakes
  •  Two teaspoon cornflour
  •  Oil to deep fry
  •  Coriander leaves


1. Melt The butter in a saucepan, add the green chillies and spring onions.

2. Sauté for one minute, then stir in the carrots.

3. Stir in the vegetable stock and bring to a boil, then reduce the heat and simmer.

4. Sprinkle the soup mix over the stock and stir to prevent lumps.

5. Season with salt, pepper, and chilli flakes, then add the milk and simmer for five minutes.

6. Mix rice, cheese, corn, salt, chilly flex and cornflour together and divide into small balls. 

7. Deep fry the cheese balls and keep them aside.

8. Pour the soup into bowls and float some cheese balls in each bowel.

9. Garnish the soup with coriander leaves and serve hot.