Tomato and Beetroot Soup

INGREDIENTS

• 500 grams Tomatoes, quartered
• 1 Onion , finely chopped
• 50 grams Beetroot, roughly chopped
• 3 cloves Garlic
• 1 teaspoon Whole Black Peppercorns
• 1 inch Cinnamon Stick (Dalchini)
• 2 Cloves (Laung)
• 2 Cardamom (Elaichi) Pods/Seeds
• 2 teaspoons Butter
• 1 teaspoon Cooking oil
• 2 cups Water
• 1/2 cup Milk
• Salt,to taste

INSTRUCTIONS

• To begin making the Tomato & Beetroot Soup, heat butter and oil in a pan on SUNFLAME CRYSTAL METALART SS SERIES.
• Add the whole spices (cardamom, cinnamon, cloves and peppercorn) to it and sauté them lightly till aromatic.
• Next, add the garlic and onions and saute them up till light brown and translucent.
• Then, tip in the quartered tomatoes and toss them continuously, cooking on a medium flame, until the skin shrinks.
• The next step is to add the beetroot, salt and water to this and pressure cook until you hear a couple of whistles. Turn off the heat after a couple of whistles and allow the pressure to release completely.
• Once the pressure has released from the cooker pour the tomato beetroot soup mixture into a blender to make a smooth puree.
• Strain the soup into a saucepan, add the milk and bring it to a gentle boil, allowing it to simmer for 2-3 minutes.
• Serve Tomato & Beetroot Soup along with Cheese Garlic Bread and Chickpea Orange Salad with Sun Dried Tomatoes for a light weeknight dinner.