Creamy Vegetable Soup
Welcome fall with this heart warming creamy vegetable soup. This soup is oil-free, dairy-free, and gluten-free, which makes it a perfect choice if you are looking for some weight loss recipes. This creamy vegetable soup is a very delicious, nutritious, and comforting vegan friendly dish.
There are very few ingredients added in this soup. This soup is very versatile – you can use some other vegetables and spices according to your choice. I will share some of the variations I have tried so far later in the post.
The main vegetable used in this soup is bottle gourd or calabash which is generally not likable by many. Bottle gourd is one of the lowest calorie vegetables and it’s very high in fiber, making it perfect for weight loss.
Trust me, you will never ever know that there is bottle gourd in the soup because it tastes so delicious. Some other veggies like tomatoes, carrots, cauliflower, garlic, and some spices are combined to add some flavor to the soup.
When we were young, my mom used to make this creamy vegetable soup twice a week so me and my brothers could have a bunch of veggies in one bowl. I’m sharing my mom’s basic soup recipe today, which was very popular among our relatives and friends.
I tried to make this creamy vegetable soup almost daily for my son by adding just salt and pepper when he was a toddler. He used to enjoy each and every sip of this soup with a beautiful smile on his face 🙂
What Makes The Soup Thick And Creamy?
Generally while making a soup few ingredients are added to make the soup thick and creamy.
- Cornstarch or flour
- Milk or coconut milk
- Cream
- Cheese
- Rice
- Beans
- Nuts
- Potatoes
I have added cauliflower florets to make the soup more creamy yet low in calories – which makes it perfect for weight loss. Pureed cauliflower really works wonders to make the soup more thick and creamy.
Ingredients
- Bottle gourd
- Carrots
- Cauliflower
- Tomatoes
- Garlic
- Red chili powder
- Black pepper powder
- Coriander powder
- Salt
Creamy Vegetable Soup Step By Step Recipe
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.
Variations
Our favorite combinations in the soup
- Bottle gourd, onions, tomatoes, potatoes, cabbage, carrots, cauliflower, and garlic cloves.
- Bottle gourd, cauliflower, beets, tomatoes, carrots, and garlic cloves.
- Bottle gourd, tomatoes, broccoli, cauliflower, cabbage, green beans, onions, potatoes, and garlic cloves.
- Bottle gourd, spinach, cauliflower, cabbage, beets, tomatoes, onions, and garlic cloves.
- 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.
Every combination gives such a wonderful color and flavor to the dish. Let me know your favorite combination in the comments below.
How To Store Creamy Vegetable Soup?
It can be stored in a refrigerator for 4 days in an airtight container. In a pot, reheat the soup for a few minutes before serving.
You can store boiled vegetables for 4-5 days in an airtight container. Once ready to serve, blend the veggies with some spices, add some water, and boil the soup before serving.
How To Serve Creamy Vegetable Soup?
Serve this creamy vegetable soup hot with some breadsticks, french bread, and croutons.
Enjoy the soup with some simple sandwiches or pasta. You can serve it as a side dish with some cabbage rice, soya mint pulao, or simple dal khichdi.
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I will love to hear from you!
Creamy Vegetable Soup
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.
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