Ingredients:

2 tomatoes – cut in to quarters

1 cup – diced Carrots (chopped)

1 cup – diced Onions

1 cup – diced bottle gourd/calabash/butternut squash

1 teaspoon – Coriander powder (gluten-free). This is usually made with lightly roasted coriander seeds. In India, we either make this at home or buy it prepacked.

1/2 teaspoon – Pepper powder (gluten-free)

2 cups of water

Salt to taste. (add sea-salt if you want to make it safe for corn-free folks)

Method: Place all the ingredients in a pressure cooker and cook for 10 minutes. If you’re using a crock pot, then cook until all the ingredients are soft.

Once cooled, liquidize. You might like to add some more water if you feel it is too thick.

Serves : 4

I presently don’t have a visual for the soup, but will add it later.

I’m glad to be linking in to Made From Scratch Monday at Living with Food Allergies and Celiac Disease.

 

May you be inspired – every day!