Days are getting shorter and nights are long and cold.Evenings are so cold and we log for something warm/hot.To cope it up soup comes in handy.I am not that a soup person but also won't avoid if I get a hot bowl when it is cool outside.My son would grab a packet of a readymade packet of an instant soup when we go for grocery shopping,mostly it would be sweet corn soup packet.No one in my family will order tomato soup or like towards it, but things changed after our trip during summer.When we went for a short trip to Coorg we had an opportunity to taste tomato soup with bread sticks.It was totally yummy and we all started liking this soup.
Last week when the climate was so dull I want to try this soup and prepared for a day .We had it as such but I suggest to pair it with some breadsticks or bread.I followed by carrot soup recipe.While browsing I learned that an attractive bright color can be obtained if a piece of beetroot is added.
Preparation time 2mins
cooking time: under 10 mins
Serves 2-3
Ingredients:
- Tomatoes-3
- Beetroot - a small piece
- butter- 1 tsp
- garlic pods- 3
- Bay leaf-1
- corn flour-1 tsp
- pepper- 1 to 2 tsp
- salt to taste
1.Heat butter in a pressure cooker.Add in chopped garlic and bay leaf.Saute.
2.Then add in tomato and beetroot piece.Add in 2-3 cups of water and pressure cook for 4 whistles.
3.After the steam is settled open the cooker ,take the bay leaf away and blend it with a hand blender.
4.Pass through a sieve to remove all skin and seeds away.
5.Return the soup back to flame.Dissolve corn flour in 1\4 cup water and add to it.Switch off when it reaches the semi thick consistency.
6.Add generous amount of pepper and serve hot/warm
1.Since pepper is only the hot agent add it generously to balance the tanginess of the tomatoes.
2.If you don't have hand blender ,cool a bit and blend it in a mixer/blender.
