Lauki & Tomato Soup
A simple, healthy Indian-style Lauki (bottle gourd) and tomato soup — light, nutritious and easy to cook, perfect for a light meal or starter.
Ingredients
Equipment
Method
- Heat oil in a saucepan or pressure cooker over medium heat.
- Add chopped onion, garlic and ginger. Sauté until onions soften and garlic turns fragrant (about 2 minutes).
- Add chopped lauki and tomatoes, and sprinkle turmeric powder and a pinch of salt. Stir gently for 1–2 minutes.
- Pour enough water to cover vegetables (about 2 cups). Cover the cooker/pan and cook until lauki becomes soft (in pressure cooker: 2 whistles; or in open pan: simmer ~15–20 min).
- Once cooked, let the pressure release (if cooker used) and allow mixture to cool slightly. Then transfer contents to a blender and blend to a smooth soup consistency. Add some water if too thick.
- Return the blended soup to the pan. Season with salt, freshly ground black pepper. If you like a fresh tang, add lime juice. Heat gently for 1–2 minutes — do not boil vigorously.
- Pour into bowls and serve hot. Optional: enjoy with toasted bread or whole-grain croutons.
Notes
If you prefer a creamier texture, you may skip straining and serve as slightly chunky. For extra flavour, a few fresh coriander leaves or a dash of pepper just before serving works well. Store leftover soup in fridge and reheat gently before serving.