Tomato/ Mixed vegetable soup

Soups are a good way to get a lot of different ingredients in one meal. In 60s and 70s soup powders, cubes etc. were not available to purchase. During winter, when tomatoes and other vegetables were available in plenty, soup was a choice food as an appetizer for cold evenings!

Many of the vegetables and spices included in soup recipe are immune boosters. Tomatoes, carrots, beetroot etc. are recommended for the anti-oxidants. Spices like ginger, garlic, black pepper are
anti-inflammatory and anti-fungal.

I do not remove tomato skins and seeds when I make it unless I make it for company. If preferred, you may soak tomatoes in boiling water and remove the peels.

Similarly, for thickening, I add some masoor dal (lentils) instead of corn flour or maida. Another option is to add 2 Tbsp. sago (tapioca) and cook for 10 to 15 minutes.

Basically, this recipe is for a common soup. According to choice and availability many other vegetables can be added. If preferred, you may add grated carrots, peas or sweet corn while boiling after blending the mixture. You can add cooked pasta also.

Many soup recipes sauté some spices etc. and boil the rest of vegetables. Similarly, some people prefer fresh cream as topping. I try to avoid oil and fresh cream for health reasons. If you prefer, you may add fresh cream.

Now in many markets, soup packets are available. But store-bought soups can be high in sodium. Fresh homemade soups have their own flavors! 

                                                

Ingredients:

•      8 or 10 medium size tomatoes
•      1 cup diced carrots
•      1 cup diced beetroot
•      1/2 cup chopped cilantro
•      2 medium onions chopped
•      3 or 4 garlic pods
•      1/2 inch ginger chopped
•      2 Tbsp. masoor dal
•      2 or 3 Tsp. black pepper powder
•      2 Tsp. sugar (optional)
•      Salt to taste

Directions:

1.      Wash and cut tomatoes in to half.
2.      Peel and chop carrots and beetroot.
3.      Peel and chop onions.
4.      Add a cup of water to a pressure cooker.
5.      Add tomatoes, chopped vegetables, onion, garlic and cilantro,
6.      Add ginger pieces.
7.      Add washed masoor dal.
8.      Cook the mixture for one or two whistles.
9.      Let the mixture cool to room temperature.
10.      Place the mixture in a blender and make thick liquid.
11.      If you want the soup clear and without tomato skins, seeds etc. Sieve the liquid through a soup strainer.
12.      Add more water to your preferred consistency.
13.      Boil the mixture in a thick bottomed pan.
14.      Add fresh ground pepper, salt and sugar (if preferred).
15.      Cook for 10 to 15 minutes.
16.      If you have bread slices or croutons you may add some on your soup before serving.
17.      If preferred, you can add some grated carrot, green peas etc. and cook the mixture.
18.      Or, you may add some cooked pasta to the soup. 
19.      Serve hot.