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Heat oil in a pan and sauté garlic, ginger, and chopped onion for 1 minute.
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Add cubed boneless chicken and cook for 3–4 minutes until it turns white.
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Add tomatoes, carrots, green beans, and green peas; sauté for 2 minutes.
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Add turmeric, black pepper, cinnamon powder, and salt; mix well.
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In a separate small pan, boil pumpkin and bottlegourd until soft.
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Blend the boiled pumpkin and bottlegourd into a smooth purée.
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Add the vegetable purée to the main pot and mix thoroughly.
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Pour in 2 to 2.5 cups of water and bring the soup to a boil.
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Reduce heat and simmer for 10–12 minutes.
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Add spinach and garam masala; cook for 2 more minutes.
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Turn off the heat and finish with fresh coriander and lemon juice.
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Serve warm.
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Lean protein from chicken strengthens immunity, supports muscle health, and keeps you fuller for longer—especially helpful in winter.
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Vitamin-rich vegetables like pumpkin, carrot, spinach, and tomato provide Vitamin A, Vitamin C, iron, and antioxidants that protect against seasonal infections.
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Warming spices—ginger, garlic, pepper, cinnamon, turmeric—boost digestion, improve circulation, and naturally warm the body.
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Easy-to-digest blended veggies make the soup gentle on the gut while still nutrient-dense and comforting.
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Hydrating and soothing, the warm broth maintains fluid balance.