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Sunday, 9 August 2015

Tomato Soup / Healthy Vegetarian Recipe

Tomato Soup is my favorite soup since my childhood. My mom used to make this soup whenever some one was unwell in my house , often during winters and was surely in the menu for a party. This bright red soup remains to be my favorite till date.

 The recipe for this soup calls for use of ripe and bright red Plum Tomatoes. Ripe plum tomatoes impart nice rich color to the soup and also are less tangy. I have not used any artificial color or thickener ( Cornstarch) in this soup. Use of Beetroot not only adds to the nutritional level but also makes the soup so very appealing. This soup is surely a treat to your taste buds as it has the tangy taste from Tomatoes, is slightly sweet due to use of Beetroot plus I add little sugar to it and is mildly hot due to the Onions , Ginger and Pepper powder. A very easy recipe to follow for beginners and bachelors.

This Tomato soup is generally served with crunchy bread Croutons. In fact my son has this soup only for the sake of this yummy crunchy Croutons. The cubed bread is either toasted on a stove top or Oven or deep fried. Can add butter in the soup just before serving to make it creamier. I have not added any cream or butter in this recipe.

Now coming to the health benefits of having Tomato soup. It contains Vitamin E, A,C, K , essential minerals and anti oxidants that can keep you healthy and fit. The vitamin k and calcium in the soup helps to get healthy bones. The high levels of vitamin C provides arterial protection..so good for our heart, it has disease-fighting Lycopene and also benefits in weight loss. The Beetroot is very good for anemic patients.

  • 4-5 medium size Tomatoes
  • 1 large Onion
  • 2 thin wedges of Beetroot
  • 1/2 inch Ginger
  • 1 Bay leaf
  • 1 tsp black Pepper powder
  • 1 tsp Sugar
  • Salt to taste

  1. Roughly chop the Tomatoes and Onions. Take 1/2 cup water in a pressure cooker and add the chopped Tomatoes, Onion , Beetroot wedges, Bay leaf , ginger and some salt to it and pressure cook until 2 whistles. 

    2. Let the Cooker cool down. Discard the bay leaf and blend all this into a puree using a grinder.

   3. Strain the puree using a strainer to remove the seeds and skin of tomatoes.

   4. Add 1/2 cup water , little salt, sugar and freshly ground black Pepper powder to the soup. Boil it for 2-3 minutes.

   5.  Serve hot with little butter and crunchy bread croutons !

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