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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.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Soup, starter
Cuisine: Indian
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 300 g lauki (bottle gourd) peeled and chopped into cubes
  • 2 tomatoes medium, chopped
  • 1 onion small to medium, chopped
  • 2 cloves garlic peeled and crushed
  • 1 inch ginger peeled and crushed
  • 1 tbsp oil olive oil or sunflower oil
  • water as needed to cook and adjust consistency
  • ¼ tsp turmeric powder optional — for mild flavour and colour
  • salt to taste
  • black pepper powder freshly ground, to taste
  • 1 tbsp lime juice optional — for fresh tangy flavour

Equipment

  • saucepan or pressure cooker

Method
 

  1. Heat oil in a saucepan or pressure cooker over medium heat.
  2. Add chopped onion, garlic and ginger. Sauté until onions soften and garlic turns fragrant (about 2 minutes).
  3. Add chopped lauki and tomatoes, and sprinkle turmeric powder and a pinch of salt. Stir gently for 1–2 minutes.
  4. 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).
  5. 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.
  6. 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.
  7. 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.