High Protein Bottle Gourd Spinach Soup

• Soak moong dal for 30 mins

Nutrition values are AI-estimated based on ingredients.

• 250-300 gm small lauki
• 1 large bunch spinach
• 40-50 gm moong dal
• 2 slices finely chopped ginger
• 1.5-2 cups water
• 1/2 tsp freshly ground black pepper
• A pinch black pepper for garnish
• Small knob of butter or ghee (optional)
• Salt to taste
• 1 green chilli (optional)
• 1-2 cloves garlic (optional)
• Lemon juice to taste

1. 1Chop the lauki, spinach, and ginger (and green chili/garlic if using) as the video starts with all ingredients pre-chopped.
2. 2Add the chopped lauki, chopped spinach, soaked moong dal, and chopped ginger (and optional green chili/garlic) into a stainless steel pressure cooker.
3. 3Pour 1.5-2 cups of water over the ingredients in the pressure cooker.
4. 4Secure the lid on the pressure cooker and place it on a stove burner to cook until completed (indicated by steam escaping from the cooker's vent).
5. 5After cooking, remove the lid from the pressure cooker, revealing the softened ingredients.
6. 6Use an immersion blender to thoroughly blend the contents directly in the pressure cooker until a smooth, uniform green purée forms.
7. 7Pour the blended soup through a fine-mesh sieve set over a large bowl.
8. 8Press the thick pulp against the sieve with a spoon to extract all the liquid, discarding the remaining fibrous solids.
9. 9Add salt to taste, 1/2 tsp freshly ground black pepper, and lemon juice to taste to the sieved green soup and stir to combine.
10. 10Ladle the soup from the large bowl into smaller serving bowls.
11. 11Garnish each serving bowl with a small knob of unsalted butter or ghee (optional) and a final sprinkle of freshly ground black pepper.

These instructions are our analysis of the original video. Watch on YouTube →