Thursday, October 27, 2011

Tomato and potato soup

A popular recipe, simple and healthy, tomato and potato soup needs no special introduction. We felt it will make an ideal post-Diwali evening menu, especially after the heavy Diwali feasts.

Preparation time: 30-35 mins

Serves: 2


Tomatoes 5
Potato (Aloo) 1
Onion 1
Fresh and chopped coriander 1 bunch
Pepper 2 tsp
Coriander powder 2 tsp
Oregano ½ tsp
Basil ½ tsp
Thyme ½ tsp
Salt to taste


Wash and peel the potato and onion. A medium sized potato and a small onion will do. Dice the tomatoes.

Boil the potato, onion and tomatoes together for around 10-15 mins until soft. Alternatively, the vegetables can also be pressure- cooked up to 3 whistles. Set aside to cool.

Once at room temperature, drain the veggies and add just the vegetables and a little of the drained water (if required only) to the blender jar and blend thick.

Pour into a cooking pot/vessel the blended mix, add coriander powder, oregano, basil, thyme, pepper powder/crushed pepper and salt to taste. Add fresh and chopped coriander and boil on medium heat for a few minutes. Add the remaining drained water, if you want your soup very thin.

Garnish with fresh cream and serve with toasted bread/sandwiches or just any salad.

Light on the tummy and good for digestion, tomato and potato soup is quick to make like any of the readymade soups that the market stores but much more nutritious, healthier, and creamier.

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