Tomato Soup

Preparation: 15 Minutes: Cooking time: 50 Minutes: Serves 6

Ingredients:

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

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

Method:

1. Heat the oil and butter in a large pot. Add the chopped onions, carrots, celery, potato, and ¼ tsp salt and sweat for 5 minutes until slightly softened.

2. Cut the tomatoes into eight pieces, add them to the vegetables, cover the pan and cook for about 5 minutes, stirring occasionally.

3. Add the water, tomato puree, vegetable stock cubes, jaggery, salt and black pepper.

4. Mix well and bring it to a boil, then simmer on low heat for 35-40 minutes and cool down.

5. Blend the soup to a smooth consistency, then strain it using a strainer and pour it back into the pan.

6. In the end, take 1 cup of the blended soup and blend the coriander. Give it two pulses of whisking and pour it back into the soup.

7. Reheat the soup, add 4-5 drops of Tabasco sauce, and adjust seasonings to taste.

• Serve hot with croutons or garlic bruschetta or French baguette.

  
  

NB: If vegan, use Vegan Butter Instead.

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