This is a flavorful and tasty soup made from tomatoes. It has no cream added so it is very healthy and filling for weight watchers, diabetic people and even for kids. It is not at all spicy and can be had for evening snacks or even for dinner.
Equipment and Utensils
Saucepan with lid
Stainless steel ladle
215 grams (4 medium) Tomatoes cut into 1 inch squares
25 grams (½ medium) Onion Roughly chopped
14 grams (¼ medium) Carrot Roughly chopped
7 grams (1 small spring) Celery Stem Roughly chopped
5 grams (5 small cloves) Garlic Roughly chopped
½ tablespoon Olive Oil
¾ teaspoon Salt
½ teaspoon Freshly Ground Black Pepper Corns
1 Bay Leaf
Pinch of Dried Oregano
750 ml Water
Put oil in a saucepan and keep it on medium flame.
When oil is hot, add onion and garlic pieces.
Sauté till onions become translucent.
Now add celery and tomatoes.
Mix well, add 300 ml of water, drop the bay leaf into the mixture.
Keep the lid on, lower the flame and let it simmer for 10 to 12 minutes.
Now remove the lid and let the mixture come to room temperature.
Now blend this mixture of boiled vegetables to get a smooth puree.
Strain the puree to the saucepan and let it cook on medium flame.
Now add remaining water, salt, pepper and oregano.
Check for seasoning.
When it is hot, remove it from the flame and serve immediately.
Preparation Time: 8 minutes
Cooking Time: 24 minutes
Number of Servings: 3
Total Calories: 135.48 Kcal
Fat: 7.24 gm
Protein: 2.41 gm
Carbohydrates: 15.24 gm
Iron: 2.00 mg
Fibre: 2.12 gm