In a saucepan or a pressure cooker, sauté the ginger and coriander seeds in heated ghee till the aroma comes up.
Add all the other ingredients apart from the parsley. Top up with water so it fills half of the vegetable's height.(My Instant Pot Mini was full of the veggies, the water was only filling it up to the half mark.) Pressure Cook for ten minutes on high. Let the pressure come down naturally.Alternatively, cook gently on the stove, until the vegetables are soft, for about 15 minutes. Remove the cardamom pods and blend the soup with a stick blender till smooth.
Stir in the parsley and enjoy!