Dashrath from The Rasoi Recipes
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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
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!