This is a staple dinner at home for winters. Whenever I am in the mood for warmth at the expense of lower-than-less calories (if you know what I mean), I cook this baby up. This is an easy one pan, low fat, no cream version but this can obviously rise to an occasion if you want to fancy it up.

COOKING TIME: 20 minutes


  1. Onion – 1 medium
  2. Garlic – 2 cloves
  3. Tomatoes – 3 large
  4. Beetroot – 1 large
  5. Carrots – 2
  6. Turnip – 1
  7. Cream – ½ cup, optional
  8. Butter
  9. Dried Herbs – for seasoning
  10. Black Pepper
  11. Salt – to taste


  1. Add butter in a pressure cooker and allow it to heat
  2. Roughly chop the onion and garlic and add them to butter.
  3. Roughly chop all the 4 veggies and add them to the pan after the onions start to sweat.
  4. Add salt to the pan and add 4 cups of water.
  5. Close the lid and allow 2 whistles before turning the heat off
  6. Open the lid once the steam is released and blend the mix with a hand blender
  7. Add the soup back on the flame and allow it to come to a boil again.
  8. Add the dried herbs and pepper
  9. If you wish to add cream, you can add it at this step and put the soup on low flame for 1-2 months. Don’t boil the soup once you add the cream else it will split.
  10. Serve hot.