How to make Paushtik Tomato Soup -
Healthy and wholesome tomato soup. Full of antioxidants from the colourful ingredients you can serve this delicious soup warm or chilled, depending on your mood and the weather outside.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Tomatoes (टमाटर), Carrots (गाजर)
Cuisine : Indian
Course : Soups
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For more recipes related to Paushtik Tomato Soup checkout Tomato Egg Drop Soup, Tomato Saar, Tomato Egg Drop Soup, Tomato Melon Gazpacho . You can also find more Soups recipes like Carrot And Coriander Soup Bhuni Makai Ka Soup Brown Onion Soup With Pepper Cheese Balls Borscht-SK Khazana
Paushtik Tomato Soup Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Paushtik Tomato Soup Recipe
Tomatoes roughly chopped 6
Carrots 2 teaspoons
Oil 2 teaspoons
Garlic cloves crushed 4-5
Onion 1 large
Carrot 1 medium
Rice soaked and drained 1 tablespoon
Split green gram skinless (dhuli moong dal) soaked and drained 1 tablespoon
Salt to taste
Black pepper powder to taste
Fresh coriander stems roughly chopped 5-6
Bean sprouts for garnish ¼ cup
Fresh coriander leaves a few
Method
Step 1
Heat butter and oil in a pressure cooker, add garlic and sauté. Roughly chop onion and carrot and add in the cooker.
Step 2
Add rice, moong dal and mix well. Add tomatoes, salt, pepper powder and mix well and continue to sauté. Add fresh coriander stems, 2 cups water and mix.
Step 3
Cover the cooker with the lid and cook under pressure till 3-4 whistles are given out.
Step 4
Open the lid when pressure reduces completely, strain the liquid into a bowl.
Step 5
Cool the solids slightly, transfer into a mixer jar, add a little cold water and puree till smooth.
Step 6
Transfer the puree into the cooker, add the strained liquid and mix. Let the soup boil.
Step 7
Pour into soup bowls and serve piping hot garnished with bean sprouts and coriander leaves.
Nutrition Info
Calories : 665 kcal Kcal
Carbohydrates : 90.1 gm gm
Protein : 22.8 gm gm
Fat : 22.3 gm gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
