Updated: May 15
Preparation: 15 Minutes: Cooking time: 50 Minutes: Serves 6
1 Onions Finely Chopped
1 Carrot Finely Chopped
2 Celery Sticks Finely Chopped
1 Medium Potato Finely Chopped
2 tbsp Olive Oil
1 tbsp Butter (If vegan, use Vegan Butter Instead.)
2 tbsp Coriander Finely Chopped
8-10 Ripe Tomatoes (Plum or Vine Tomato)
2 tbsp Tomato Puree
2 pints Water
2 Vegetable Stock Cubes
1 tsp Jaggery or Raw Honey
4-5 drops of Tabasco Sauce
Salt and freshly ground Black pepper
In a pan heat olive oil and butter. Add chopped onions, carrots, celery, potato and ¼ tsp of salt. Cook for 5 minutes until they are slightly softened.
Cut the tomatoes into eight pieces, add them to the vegetables. Cover the pan and cook for about 5 minutes stirring occasionally.
Add the water, tomato puree, vegetable stock cubes, jaggery, salt and black pepper.
Mix well and bring it to boil, now lower the heat and simmer for 35- 40 minutes and cool down.
In a blender, add the soup and blend until it reaches a smooth consistency, then strain the soup using a strainer and pour it back in the pan.
At the end take 1 cup of the blended soup and lightly blend the coriander. Pour it back in the soup.
Reheat the soup and add the 4-5 drops of tabasco sauce and adjust seasonings to taste.
Serve hot with croutons or french baguette.
NB: If vegan, use Vegan Butter Instead. See printable version