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Green Gourd Soup

Servings 4
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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.
Author: Ritu Chamoli
Course: Appetizer, Soup
Cuisine: Indian