Vegetable/ Tomato Soup
(from Presi’s recipe box)
Source: http://malluspice.blogspot.com/2008/03/vegetable-tomato-soup.html
Categories: Soups
Ingredients
- Tomatoes-2 big ones(beef steak or 3-4 plum ones)
- Potato-1 half of a small sized one.
- Onion-1 small one
- Garlic-1 fat clove
- Carrots- 2 thin full ones
- Celery-1 stalk (substitute with 3 scallions or 1 piece of fennel)
- Pepper-1/4 tsp or as per taste
- Paprika-1/8 tsp
- Salt to taste
- One bay leaf
- Good EV olive Oil-1 or 2 tablespoon
- Water-2-3 cups of water (or low sodium chicken stock)
Directions
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In a pressure cooker, heat the olive oil and add the garlic, onions and celery. Saute for a minute and add the rest of the ingredients except salt. Saute on medium heat for about 5 minutes, add the water, close the lid and pressure cook for a couple of whistles. When it cools down,, open, remove the bay leaf and puree using a hand blender or the blender jar. Add salt and add more water if it feels too thick. Serve with a dot of butter and pepper to taste.
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Variations: The amount of carrot and potato determine the taste of the soup so be careful before you get excited and add too much. It may end up as a carrot or potato soup. So if the carrot or potato is too big, reduce the quantity. If you have leftover tomato diced or tomato sauce in a can, add that too as that really gives a nice flavor and color. Add cilantro or parsley or basil as desired.