Squash and coriander soup

Squash and Coriander Soup

18 mins       Serves 4        Vegetarian


3 cups squash, peeled and diced
1 cup carrot, peeled and diced
1 cup celery, cubed
1 medium onion, finely chopped
2 cloves garlic, finely chopped
3 cups water
1 tbsp coriander powder salt and pepper to taste
½ cup coriander leaves, for garnish


1. Preheat a dutch oven on a medium flame; add onion and sauté until golden brown.

2. Mix in squash, carrot, celery, coriander powder and garlic to the sauté onions.

3. Add 3 cups of water and cook on a medium flame with the lid on and Redi-tempTM valve open.

4. Once the valve whistles, close the valve and lower the flame and cook for another 3-4 minutes.

5. Switch off the flame and let it rest for 5-6 minutes.

6. Open the lid, transfer to the mixer grinder. Blend it into a purée and strain it.

7. Add salt and pepper to taste, garnish it with coriander. Serve hot.

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