Kashmiri Vegetable Yakhni Soup

By · Reviewed by AislePrompt Editorial · ·

A light, aromatic soup featuring tender vegetables in a yogurt and saffron broth, inspired by traditional Kashmiri hospitality. This indian-inspired soups ready in about 40 minutes pairs medium Potatoes, medium Carrots, Cauliflower for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Indian cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Peel and cube 2 medium potatoes and 2 medium carrots. Cut 1 cup cauliflower into small florets.
  2. Step 2: Place potatoes, carrots, and cauliflower in a pot. Add 4 cups water and bring to a boil. Simmer for 15 minutes until vegetables are tender.
  3. Step 3: Heat 1/2 teaspoon oil in a small pan over medium heat. Add 1/2 teaspoon cumin seeds and cook until they sizzle, about 30 seconds.
  4. Step 4: Add 1 medium finely chopped onion and cook until golden, about 5 minutes.
  5. Step 5: Add 1 tablespoon minced ginger and 2 minced garlic cloves, and cook for 1 minute until fragrant.
  6. Step 6: Stir in 1/4 teaspoon turmeric and 1/8 teaspoon crushed saffron threads. Cook for 30 seconds.
  7. Step 7: Remove vegetable pot from heat. Add 1 cup plain full-fat yogurt and the cumin-spice mixture. Stir to combine.
  8. Step 8: Return to low heat and simmer for 5 minutes, stirring constantly to prevent curdling. Adjust salt to taste.
  9. Step 9: Garnish with 2 tablespoons chopped coriander leaves.

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Frequently asked questions

How long does Kashmiri Vegetable Yakhni Soup take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kashmiri Vegetable Yakhni Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium potatoes from drying out.

Can I substitute ingredients in Kashmiri Vegetable Yakhni Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kashmiri Vegetable Yakhni Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kashmiri Vegetable Yakhni Soup?

Indian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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