Home-Style Mixed Vegetable Soup

5 from 1 vote

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Served AsBrunch, Soup
Recipe Taste Salty, Sweet
Servings 4


  • 2 Carrots diced, medium
  • 1 Potato diced, medium
  • 100 gm Bottle gourd lauki / doodhi, diced
  • 4 Tomatoes medium, quartered
  • 1 tablespoon Oil
  • 1/2 tablespoon cumin seed
  • 8 Black peppercorns
  • 1 Onion medium, sliced
  • Salt to taste
  • 1/2 tablespoon Sugar


  • Heat one tablespoon oil in a pan. Add cumin seeds and black peppercorns. When the cumin seeds begin to change color add onion and saute for two minutes. 
  • Add carrots, potato, bottle gourd and stir. Add salt and mix. Add two cups of water, cover and cook till nearly done. 
  • Add tomatoes and continue to cook, covered, till all the vegetables are completely cooked. Strain and reserve the liquid. Cool the vegetables and then puree in a blender. 
  • Transfer into a deep pan, add the reserved liquid and adjust consistency. It should be quite thick.
  • Bring the soup to a boil. Adjust salt, add sugar and stir. Serve hot. 

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5 from 1 vote

Recipe Nutrition

Calories: 130 kcal | Carbohydrates: 22 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Sodium: 33 mg | Potassium: 691 mg | Fiber: 4 g | Sugar: 8 g | Vitamin A: 6132 IU | Vitamin C: 31 mg | Calcium: 49 mg | Iron: 2 mg

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Abhinav Dhiman
Abhinav Dhiman

I like people who love to eat. They are the best kind of people in the world.

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