Yet another comforting recipe for days when you feel lazy to cook. As kids we used to get this soup with crispy butter bread & it was enough to make us feel excited to study. This is also a baby friendly recipe.
The recipe is fairy easy one and I will also share with you some of interesting twist and secrets to make it exciting as well. Let’s begin.
4 large tomatos chopped in large squares
1 medium beetroot
1 medium carrot
1 large red onion
1/4 tsp garlic paste
Salt and pepper as per taste
1/4 tsp sugar
2 tbsp cornflour
In a pressure cooker heat some oil or butter. Add onions, cook till soft.
Add the tomatos, beetroot and carrot and 240 ml water. Pressure cook for 5 mins from 1st whistle.
Let it rest. When manageable blend smooth. Strain.
Now add salt, pepper and sugar. Now you can serve direcly or thicken by adding cornflour to it. Mix cornflour with half cup water and add it to soup. Cook until thick. Serve with garlic toast.
Now for my secret tip-
Add fresh basil leaves. It will take the soup to another level.
Instead of water you can add vegetable stock. It will definetly zing your soup to extraordinary.
Adding fresh cream also makes this soup more tasty.
Don’t leave the sugar as it balances the sourness of tomatos.
You can leave the beetroot and carrot and just add tomatos or just add beetroot. It does change the flavor and color of the soup.
Please share your feedback and results with me. Keep cooking!!