Paneer Lauki Soup
Equipment
Ingredients
For the soup:
- 2 cups lauki bottle gourd/dudhi, peeled & chopped
- ½ cup paneer cubed
- 1 small onion chopped
- 2-3 garlic cloves
- 1 teaspoon ginger, grated
- 1 teaspoon ghee or oil
- 2 cups vegetable stock or water
- 2 tablespoon fresh coriander stems (optional)
- 1 dried bay leaf
- Salt to taste
- ½ teaspoon black pepper
- ½ teaspoon cumin seeds
- 1 tablespoon fresh coriander leaves
- 1 teaspoon lemon juice, to taste
For paneer croutons:
- ½ cup paneer cut into small cubes
- 2 teaspoon arrowroot flour or cornstarch (optional)
- 2 teaspoon ghee or oil
- ½ teaspoon chili flakes (optional)
- ½ teaspoon mixed herbs or oregano
- salt to taste
Instructions
For Soup:
- Heat oil in a pan. Add cumin seeds, bay leaf, garlic, ginger, and onions. Sauté for 1-2 minutes, until soft and fragrant.
- Add chopped lauki and cook for 1-2 minutes.
- Add vegetable stock, coriander stems, cover, and cook until lauki is soft (about 7-8 minutes).
- Add paneer cubes to the cooked lauki mixture.
- Let it simmer for 1-2 minutes.
- Cool slightly, then blend into a smooth soup.
- Return to the pan and adjust consistency with water if needed.
- Add salt, black pepper, roasted cumin powder, and lemon juice.
- Simmer for 1-2 minutes.
For Paneer Croutons:
- Heat oil or ghee in a pan.
- (Optional) Lightly coat the paneer cubes with arrowroot powder or cornstarch.Note: This helps create a crisp, crouton-like texture.
- Add paneer cubes and roast on medium heat until golden and crisp.
- Sprinkle salt, chili flakes, and herbs. Toss well.
Serving:
- Pour hot soup into bowls.
- Top with crispy paneer croutons.
- Garnish with coriander leaves and a dash of black pepper.
Notes
Pressure Cooker / Instant Pot Soup:
Using a pressure cooker softens lauki quickly and locks in nutrients, giving you a creamy soup in less time with minimal effort.
- Sauté onion, garlic, and ginger in oil using sauté mode (or directly in the cooker).
- Add chopped lauki, salt, and water or stock.
- Pressure cook for 2 whistles (stovetop) or 5 minutes on High (Instant Pot), then allow natural pressure release.
- Add paneer cubes, blend until smooth, adjust consistency, and simmer with spices for 2-3 minutes before adding lemon juice.
- Add soaked moong dal for extra protein
- Swap paneer with tofu for a vegan version
- Add a splash of milk for creaminess
- Spice it up with green chili or black pepper
Nutrition
Nutrition Facts
Paneer Lauki Soup
Amount per Serving
Calories
250
% Daily Value*
Fat
16
g
25
%
Saturated Fat
18
g
113
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
74
mg
25
%
Sodium
1248
mg
54
%
Potassium
231
mg
7
%
Carbohydrates
11
g
4
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
17
g
34
%
Vitamin A
447
IU
9
%
Vitamin C
6
mg
7
%
Calcium
596
mg
60
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
Follow Me On PinterestFollow @livingsmartandhealthy!