Ridge Gourd and Dill Soup
by Tarla Dalal
Added to 16 cookbooks
This recipe has been viewed 39566 times
Tender ridge gourd and fresh, fragrant dill leaves pair excellently in this soup. Milk and fresh cream blended in with cooked ridge gourd and dill results in a creamy texture that is hard to beat in terms of taste. Mildly seasoned with salt and pepper, this soup has excellent medicinal properties as well. The soup tastes best when served with a dollop of fresh cream, and crunchy toast.
- Combine the ridge gourd, dill leaves and ½ cup water in a deep non-stick pan, mix well and cover and cook on a medium flame for 5 to 7 minutes. Keep aside to cool.
- Blend in a mixer till smooth and transfer it back to the same pan.
- Add the milk and salt and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Garnish with fresh cream and serve immediately with bread toasts.
Nutrient values per serving
|Vitamin A||460.2 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||3.7 mg|
|Folic Acid||2.8 mcg|
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