Peas, Carrots and Potato Soup.

Servings : Serves 2-3

Highly nutritious and delicious, this is one of the easiest and most enjoyed soups for my family.


  • 1 onion, diced finely
  • 2 small potatoes, chopped into small cubes
  • 2 carrots, chopped into small cubes
  • 1/2 cup peas
  • 1 tomato, grated
  • 1/2 tsp garlic paste
  • 1 tbsp butter
  • salt/pepper to taste
  • 2-3 cups water or chicken broth


Combine the peas, carrots and potatoes once cubed and estimate so that they are approximately in equal proportions. Adjust accordingly.

Heat the butter in a pressure cooker, add the onions and some black pepper and sauté until slightly translucent. Do not brown them. Add the garlic and grated tomato and cook for a minute. Add the peas, carrots and potatoes and some salt. Stir fry for a while on low heat and then add the water, increase the heat and bring to a boil. Cover the pressure cooker and cook for about 5-8 minutes.

Check whether the veggies are done. Adjust salt/pepper. You can continue boiling with the pressure cooker open if you want them softer, and adjust the water according to how much liquid you prefer. Generally get the liquid to be JUST covering the veggies once done.

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