• Beetroots, roughly chopped - 40 g
  • Oil - 1/2 tsp
  • Bottle gourd (lauki/doodhi),roughly chopped - 25g
  • Carrots, roughly chopped - 20g
  • Garlic cloves, mashed - 10g
  • Crushed black peppercorns - 1/4th tsp
  • Salt - to taste



  • Heat oil in a pressure cooker, add beetroot and mix. Add bottle gourd, carrots, garlic cloves, crushed black peppercorns, salt and mix.
  • Add 4 cups water and mix well. Cover with the lid and cook under pressure till 2-3 whistles are given out. Open the lid when the pressure reduces completely, cool the mixture and grind to a smooth puree.
  • Strain the mixture into a bowl. Heat a non stick pan, pour the soup into it and water to adjust consistency and bring it to a boil.
  • Transfer into serving bowls and serve hot.


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