- 1 onion
- 1 carrot
- 2 celery sticks
- 1 potato
- 2 tbsp olive oil
- 1 tbsp butter
- 1 pinch salt
In a pan heat olive oil and butter. Add finely 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.
- 2 tbsp tomato purée (passata)
- 1130 ml water
- 2 vegetable stock cube
- 1 tsp honey
- 5 drops tabasco sauce
- 1 pinch pepper
Add the water, tomato puree, vegetable stock cubes, jaggery, tabasco sauce, 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.
- 2 tbsp cilantro (finely chopped)
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 serve hot with croutons or french baguette.