Categories: Soups

Ingredients

• Tomatoes-2 big ones(beef steak or 3-4 plum ones)
• Potato-1 half of a small sized one.
• Onion-1 small one
• Garlic-1 fat clove
• Carrots- 2 thin full ones
• Celery-1 stalk (substitute with 3 scallions or 1 piece of fennel)
• Pepper-1/4 tsp or as per taste
• Paprika-1/8 tsp
• Salt to taste
• One bay leaf
• Good EV olive Oil-1 or 2 tablespoon
• Water-2-3 cups of water (or low sodium chicken stock)

Directions

1. In a pressure cooker, heat the olive oil and add the garlic, onions and celery. Saute for a minute and add the rest of the ingredients except salt. Saute on medium heat for about 5 minutes, add the water, close the lid and pressure cook for a couple of whistles. When it cools down,, open, remove the bay leaf and puree using a hand blender or the blender jar. Add salt and add more water if it feels too thick. Serve with a dot of butter and pepper to taste.

2. Variations: The amount of carrot and potato determine the taste of the soup so be careful before you get excited and add too much. It may end up as a carrot or potato soup. So if the carrot or potato is too big, reduce the quantity. If you have leftover tomato diced or tomato sauce in a can, add that too as that really gives a nice flavor and color. Add cilantro or parsley or basil as desired.

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