Tomato Soup

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

• 9 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

• 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.

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

• 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.