Cream of Vegetable Soup

This soup is a delightful medley of flavors and textures, offering a comforting and nourishing experience and goodness of a variety of fresh vegetables with every spoonful.

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Cream of Vegetable Soip

Cream of Vegetable Soup

Main Ingredients Cabbage, Bottle gourd
Cuisine Fusion
Course Soups
Prep Time 25 - 30 minutes
Cook time 15 - 20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg


  • 2 tablespoons sweet corn kernels, boiled
  • 2 tablespoons carrot, finely chopped, blanched
  • 2 tablespoons broccoli cut into florets, blanched
  • 2 tablespoons green peas, blanched
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 1 cup cabbage, shredded
  • 1 cup bottle gourd, finely chopped
  • ¼ cup milk
  • Salt to taste
  • 1 teaspoon oregano + for garnish
  • Cream for garnish


  1. Heat butter in a pressure cooker. Add onion, cabbage and bottle gourd. Cook on medium heat for 3-4 whistles or till vegetables become soft. Let it cool down.
  2. Add pressure cooked vegetables in a blender, add ½ cup water and blend to a fine puree.
  3. Heat a non-stick deep pan, add blended mixture, ½ cup water and mix well. Add milk, salt, corn kernels, carrots, broccoli, green peas and oregano. Mix well. Cook for a minute on medium heat.
  4. Transfer soup in a serving bowl.
  5. Serve hot, garnished with cream and a pinch of oregano.