Step 1/7
- 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.
Step 2/7
Cut the tomatoes into eight pieces, add them to the vegetables. Cover the pan and cook for about 5 minutes stirring occasionally.
Step 3/7
- 2 tbsp tomato purée
- 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.
Step 4/7
Mix well and bring it to boil, now lower the heat and simmer for 35- 40 minutes and cool down.
Step 5/7
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.
Step 6/7
- 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.
Step 7/7
Reheat the soup and serve hot with croutons or french baguette.