Creamy Vegetable Soup
This creamy soup is a very delicious, nutritious, and comforting vegan friendly dish. It is oil-free, dairy-free, and gluten-free, which makes it a perfect choice if you are looking for some weight loss recipes.
Ingredients
- 3 cups Bottle gourd peeled, cubed
- 1 large Carrot peeled, sliced
- 8-10 medium Cauliflower florets
- 2 medium Tomatoes sliced
- 3 medium Garlic cloves sliced
- 1/8 tsp Red chili Powder optional
- 1/4 tsp Black pepper powder freshly ground
- 1/4 tsp Coriander powder
- 1 tsp Salt or as required
Instructions
Indian Pressure Cooker Method
- In a steel container, add peeled bottle gourd, carrots, cauliflower florets, tomatoes, garlic cloves, and ½ cup water.
- Add 1.5 cup water in the bottom of the pressure cooker, place the steel container, close the lid, and pressure cook it for 2 whistles.
Instant Pot Method
- In the inner pot of an instant pot, add all the vegetables and ½ cup water.
- Close the lid on your Instant pot, making sure the valve is set to sealing.
- Turn on the MANUAL/PRESSURE COOK button (High Pressure) and set the timer to 5 minutes.
- Let the pressure naturally release (NRP) for 12-15 minutes.
Stovetop Method
- In a pot, add all the vegetables, 2 cups of water, and let it simmer for 12-15 minutes or until the veggies are cooked soft. You may add some more water if needed.
- Once all the vegetables are cooked well, add all the spices, and blend it well with a hand blender when the veggies are still hot. You can use a regular blender, making sure the vegetables cool down completely before blending them.
- In a pot, add the pureed vegetables, ½ cup water, and boil the soup while stirring in between. If using an instant pot, turn on the SAUTE mode (Low) and cook the soup for 2-3 minutes.
Notes
- You can simply mix and match any vegetable to make this soup
- Use cumin powder, salt, and pepper for spices as well.
- Sprinkle some chili flakes and pepper powder on the top before serving.
- You may add some butter in the soup for some buttery flavor.