TOMATO SOUP

Ingredients:

Onions (chopped) - 1

Carrots (chopped) - 1/4 cup

Beetroot (chopped) - 1/4 cup

Tomatoes (blanched & peeled) - 3 med

Veg Broth or water - 1 cup

Salt - To taste

Black pepper powder - To taste

Oil - 1 tbsp

Bread croutons - Few

Method:

Heat oil in a pan, saute onions till translucent.

Add carrots and beetroots and cook for few mins. Beets give a wonderful colour to the soup.

When vegetables are half-done, add blanched tomatoes.

Cook for 5 mins. Add water/broth and boil until completely done.

Turn off heat and cool the mixture and then blend into a smooth soup.

Transfer the soup back into pan and turn on the heat to med-low.

Add salt and black pepper to taste. Cook for 10 min.Also check for the perfect consistency.

Transfer to a soup bowl and add on few bread croutons.Serve warm.

Note:

To prepare bread croutons, apply little butter or oil on both side of bread and cut into square shapes.

1)Arrange in single layer on baking sheet and bake at 300 deg F for 10 -15 mins or until golden.

OR

2)Heat a tawa and arrange cut bread pieces in single layer. When bottom side turns golden turn over the pieces. As both sides get golden and crispy, remove from heat.