Appetizing Apple and Almond Soup Recipe

Roughly cut the apples (skin on), gooseberry, tomatoes, and carrots into chunks. Separately, soak the almonds in warm water, then peel off their skins.

In a deep-bottomed pan or pressure cooker, bring 3 cups of water to a boil.

Let the mixture simmer, or pressure cook until you hear 4 whistles. Carefully transfer the cooked fruits, vegetables, and almonds to a mixer and puree until completely smooth. You can sieve the soup at this point if you prefer a thinner texture.

Season with salt and sugar to your taste. To make the soup creamier, stir in the heavy cream and simmer for another 5 minutes, just until it's heated through.