Wash and Dice all vegetables roughly in similar sizes.
Pressure cook first 5 ingredients until 3 whistles or according to your pressure cooker instructions. Let the cooker cool down completely. Gently let off excess steam if any after 15 minutes of cooling down. Open up the cooker and grind the tender veggies once they have cooled down . For alternate methods and substitutions refer notes.
Grind until the vegetables reaches a smooth consistency.
Pass it through a sieve if desired.
Return to the pot.
Heat oil in the pot. Add the grated ginger and garlic and cumin. Saute for 10 seconds. Now slowly add in the soup. Add in salt ,pepper, herbs and spices to taste. Once it reaches a simmer switch off the gas.
In a pan , heat 1 teaspoon oil. Sautee the sweet corn and lima beans for 30 seconds on high flame or until they are cooked . Season it with salt pepper and dried herbs. Always undercook for the crunch.
Wash and thinly slice the radish for garnish and extra crunch.
I have pressure cooked veggies. Feel free to simmer it on stovetop in a large pot / pan with enough water until they are tender. It should be done under 15 minutes. You can use an immersion blender to expedite the process. Use desired herbs , spices, veggies and toppings. Add more water for thinner consistency soup .
garden vegetable soup (vegan and GF) https://www.carveyourcraving.com/easy-garden-vegetable-soup-vegan-and-gf/