<p>Soup mix is a blend of different ingredients in a particular proportion to attain specific flavours and health benefits, often benefited through the presence of nutritious combinations. This work aims to leverage the nutritional properties of ultrasound-assisted blanched curry leaves (UCP) in conjunction with ultrasound-assisted germinated Bengal gram flour (UGB)-based instant soup mix. Curry leaves and Bengal gram were processed through US-assisted blanching and germination, followed by drying and milling. The resulting powder was blended in varying proportions and used for production of instant soup mixes, which were studied for nutritional content, bioactive composition, functional properties, acceptability and shelf life. The optimised product showed increased levels of proximate composition and bioactive compounds including protein, dietary fibre, amino acids, phenolics, flavonoids, β-carotene, vitamin C. The functional properties such as oil absorption and water absorption capacity were also within desirable ranges. The storage study indicated maximum sensory properties and physicochemical stability of the product for 5&#xa0;months at ambient conditions. The novelty of the study is based on integration of US-assisted blanching and germination for the development of functional soup mix. The findings contribute to sustainable food processing approaches by promoting stable food products and are in line with the sustainable development goals of the United Nations, which are SDG2 (Zero Hunger), SDG3 (Good Health and Well Being) and SDG12 (Responsible Consumption and Production). Overall, the developed soup mix offers enhanced functional and bioactive properties, with the convenience of easy preparation, making it an excellent addition to a daily diet.</p> Graphical abstract <p></p>