It’s a rare, wintry time in Mumbai, India; and I don’t feel like eating my usual “cuchumber salad”. Instead, I have this hearty and yum vegetable soup. I came up with this recipe to get a filling, nutritious snack or pre-meal soup during the colder months. It’s quick and really easy to make.


2 medium sized tomatoes

1 medium size carrot

1 few french beans

1 cup chopped dudhi or lauki

1 onion(optional)

1 or 2 cloves of garlic(optional)

1 thumb-sized piece of ginger

A few peppercorns, a half stick of cinnamom.


Add all the ingredients to a pressure cooker with 1/2 liter of water. Close the cooker and bring it up to heat. When it whistles, reduce the flame and simmer for 5 minutes. cool the cooker and open.

Fish out the cinnamon stick. Run the entire mixture through a blender, or simply use a hand-blender. Add salt or rock salt to taste, or maybe a squeeze of lime.

That’s it.


This soup is super-forgiving – you can really play around with the vegetables you use in it, and we’ve tried a million combinations. The beetroot version produced a shocking pink soup which was a bit of a fail in my household, though! With the onions and garlic its a super flu-soother too. For a creamier version you can add a teaspoon of Mung dal while cooking it.

Play around, make it your own – please leave me a comment on how you modified it and how it turned out!

Loads of love and warmth


Excellence Coach and Weight Management Specialist