Thursday, April 5, 2018

Tomato Soup for winters

Instead of adding cornflour or white sauce to provide thickness to the tomato soup, I always prefer to put in carrots and beetroot in the soup. It not only gives thickness to the soup, but also enhances the taste and nutrition value of the soup.

Ingredients :

Tomatoes (roughly chopped) - 4
Carrots (roughly chopped) - 2
Beetroot - 1/8 piece
Water - 2 cups
Salt to taste
Black pepper - 1/4 tsp
Sugar - 2 tsp

Procedure :

1. Put tomatoes, carrots, beetroot, water and salt in the pressure cooker.
2. Cook for  1 whistle on high flame then reduce the flame and cook for 5 min more.
3. Open the lid of the pressure cooker. Blend to make a fine paste.
4. Sieve the blended liquid in a deep pan to seperate all the unchurned peels and particles.
5. Add sugar and black pepper to the soup. Boil
6. Serve piping hot to warm  up your cold winter evenings! 

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