Tomato Soup

Step 1/ 7

• ⅓ onion
• ⅓ carrot
• ⅔ celery sticks
• ⅓ potato
• ⅔ tbsp olive oil
• ⅓ tbsp butter
• ⅓ 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

• 3 tomatoes

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

• ⅔ tbsp tomato purée (passata)
• 376⅔ ml water
• ⅔ vegetable stock cube
• ⅓ tsp honey
• 1⅔ drops tabasco sauce
• ⅓ 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

• blender
• Strainer

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

• ⅔ 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.

Enjoy your meal!