This is my mom's recipe for a super tasty as well as healthy soup. Easy to make and takes very less time. Enjoy it piping hot with your family.
3 big tomatoes
1/4 cup leeks (optional)
1/4 cup celery (optional)
2 table spoons of spring onion greens
1/2 inch ginger
1/2 tea spoon cumin powder
1/2 tea spoon pepper
4-5 garlic cloves
2-3 pieces of cinnamon
2-3 cubes of butter
Preparation time: 20 minutes
Roughly chop carrots, onion and pressure cook them with tomatoes, ginger, peeled garlic cloves with 2 cups of water until done. We usually prepare this soup with carrots and tomatoes. For added fibre and for a more healthier punch add leeks and celery, roughly chopped while cooking.
Transfer the cooked contents into a blender without the stock and blend them into a smooth paste with cinnamon.
Transfer them into a cooking pot, add the stock, cumin powder, pepper and bring it to boil.
Adding vegetable stock is better than adding plain water to bring the soup to your desired consistency. But using water is just fine. Vegetable stock has all the drained nutrients from the vegetables and gives a little thick consistency to the soup. Vegetable stock is nothing other than the water in which the vegetables or mushrooms are boiled.
Add butter on top and remove off heat.
Add chopped spring onion greens on top and serve piping hot with croutons.
Tags: soups, vegetable soup, healthy soups, healthy recipes, quick and easy recipes, appetizers
Other soups you may like:
Celery Tomato Carrot Soup - Slimming Soup