Soup-Love: Vegetable Soup Indian Style


2 tomatoes – cut in to quarters

1 cup – diced Carrots (chopped)

1 cup – diced Onions

1 cup – diced bottle gourd/calabash/butternut squash

1 teaspoon – Coriander powder (gluten-free). This is usually made with lightly roasted coriander seeds. In India, we either make this at home or buy it prepacked.

1/2 teaspoon – Pepper powder (gluten-free)

2 cups of water

Salt to taste. (add sea-salt if you want to make it safe for corn-free folks)

Method: Place all the ingredients in a pressure cooker and cook for 10 minutes. If you’re using a crock pot, then cook until all the ingredients are soft.

Once cooled, liquidize. You might like to add some more water if you feel it is too thick.

Serves : 4

I presently don’t have a visual for the soup, but will add it later.

I’m glad to be linking in to Made From Scratch Monday at Living with Food Allergies and Celiac Disease.


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An inspirational writer, a creativity and writing trainer/coach, I write about life, gratitude, healing, wellness, relationships at Everyday Gyaan. I offer training/coaching to anyone looking to explore their creativity and heal through writing via The Frangipani Creative, located in Secunderabad, India. You can also find me on Instagram, Facebook and Twitter. Sign up for my weekly newsletter, Bytes of Gyaan, on Substack.

33 Comments on “Soup-Love: Vegetable Soup Indian Style

  1. This is a definite one for trying since Michaela is allowed to be challenging her tomato allergy.  I am so excited about trying recipes from other countries, especially India, since I have gotten to know so many of you that live there 🙂  Thanks for participating Corinne!

    1. I hope it works out for Micheala, Mary. I’m wondering how you’ll like the coriander flavor. This coriander is roasted and then powdered. I guess you’ll get it in an Indian store. I’m hoping to participate more regularly.

      1. We have a store about 45 minutes from us that sells Indian food.  I’ll be checking it out my next trip down there.  Not too much, right around close, that offers any ethnic foods 🙁

  2. Oooh, I’ll have to try this.  Ideal for the chilly Irish days. I adore Indian food and nearly always persuade my husband to take me to an Indian Restaurant whenever we go out.  More recipes please!

  3. This looks delicious and nutritious!  I’m on my way to the grocery store right now to get the ingredients — Thanks!  XO

      1. Unfortunately, the grocer on my side of town did not have organic produce, so I had to wait to get back to Mr. C’s neighborhood.  You will receive a ‘verdict’ and a photo in short order 😉 

  4. Corinne, I love the idea of making this soup in a crock pot! I presently don’t have one–for some reason Europeans don’t know they exist–but I will pass the recipe to my mother, who’s quite the soup lover! I think the coriander will give this soup a special taste! 🙂

    1. I use the pressure cooker, @b5cdf907b62a9caa484ca317cc739b3b:disqus . I do know people who love using the crockpot. I didn’t know Europeans don’t use them. Let me know what your Mom thinks. The coriander is what gives it that ‘Indian’ flavor. 

  5. This is truly a love soup. It’s easy to follow and all the ingredients are within my reach 😀 I’ll cook some for Belle this week 🙂

  6. Hello Corinne.
    We love soup and have it at least twice a week. I usually take leftovers for lunch the next day. We are not lovers of butternut squash, but I’m sure sweet potatoes could be used as a substitute. What I like about this recipe is that the ingredients are simple & can usually be found in our pantry (except the squash).  I’m not a cook, but I’m sure even I could throw all these in the pressure cooker if I wanted to make this when my wife is away…then again, we don’t have a pressure cooker so I guess that keeps me out of the kitchen (LOL).
    Thanks for sharing.

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