Fancy Snake Gourd Soup with Celery...

This is getting fun, here is the next step int he evolution, still simple to make, but it takes a little more time...

 The evolution was simple. In the first round, I added some more aroma courtesy of some panch puran and some Tijanjin vegetables, but then I wanted more substance.

1) roast 1 tbsp of panchpuran lightly, to release the flavor.

2) add a chopped onion and stir slowly 

3) gradually add a cup of veggie broth, or just water with liquid aminos, or Yondu, or some such.

4) if desired add some Tianjin veggies, or a 1/4 TSP of green salt, and, if you like it hot, some chopped Thai chilis.

5) On medium heat cook till onions are caramelized

6) add 1 cup of split yellow peas (or lentils) and enough broth, so they can swim. 

7) let it simmer for an hour or two, so the peas get soft. Or, if you want to save time, you can precook the split peas in an Instant Pot.

8) Add in 3 or 4 sliced celery stalks. 

9) Let it simmer for another 20 mins or so, and blend smooth with a stick blender.

10) add in the coursely julienned snake gourd, and let it simmer for another 15 minutes.

11) turn off the heat and serve.

Finger-licking good, I assure you.

N.B.: About Panchpuran - the name means five spices. It is an excellent way of adding flavor to veggie dishes, without salt. Buy the seeds not the powdered version.