A healthy and light soup featuring a medley of fresh vegetables and spinach, delicately spiced for a nourishing and comforting meal.
Green Gourd Soup
Ingredients
- ½ small bottle gourd lauki, peeled and chopped
- 2 pcs palwal potol, chopped
- 1 small ridge gourd turai, chopped
- 8 pcs ivy gourd tendli, chopped
- 1 cup spinach roughly chopped
- 1 bay leaf
- 1 tsp salt
- 1 tsp pepper
- ½ tsp cumin
- ½ tsp mustard powder
Instructions
- Add all the chopped vegetables along with the bay leaf to a pressure cooker and cook for 4 to 5 whistles until the vegetables are softened.
- Remove the cooker from the flame, strain the contents, and reserve the stock.
- Puree the cooked vegetables until smooth and then strain for an even texture.
- Stir the reserved stock back into the puree and adjust the consistency to your liking.
- Season the soup with salt, pepper, mustard powder, and cumin.
- Serve the soup hot.
Notes
For the best flavour and consistency, adjust the stock as needed, ensuring the soup remains smooth and well-balanced. This nutritious and light soup works wonderfully as a starter or a light meal, and pairs perfectly with whole grain bread or a fresh salad.