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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.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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