5-6 large tomatoes
1 large beetroot
2 medium sized carrot
1/2 cinnamon stick
1 finely chopped onion
salt and black pepper to taste
1/2 tsp oregano
1 tsp sugar
1/2 cup grated processed cheese
In a pressure cooker, boil together beetroot, carrot, tomatoes, cloves, cinnamon. After 5-6 whistles reduce the flame and simmer for 2 minutes. Turn off the flame.
Let it de- pressurise naturally. Open the lid. Let it come down to room temperature.
Pour it in soup bowl. Garnish with some fresh cream and finely chopped coriander leaves.
1. In pressure cooker, add roughly chopped tomato, carrot, cinnamon, cloves and bread slice.
3. Sieve it. Keep aside.
4. In pan melt butter, saute onion till transparent, add salt, sugar, oregano and pepper.
5. Add sieved soup. Top with grated cheese. Bring it to boil.
6. Garnish with fresh cream and coriander leaves.