Friday, April 1, 2016

Posted by Mala at 1:00:00 AM No comments
CARROTS........these delicious, crunchy vegetables  are store houses of various health benefits....rich in beta carotene, rich in anti oxidant, bountiful  with many vitamins, thiamin, folic acid, and also many minerals, copper, calcium and potassium. So, this soup is a hidden treasure of all these nutritional benefits....what if some more health benefits are hidden??? This soup also has
Red Bell Peppers...which is again very crisp, incredibly sweet, and I haven't seen people who don't like this...only thing some are worried is the cost factor. They are quite expensive........but, are a great source of magnesium, Vitamin C and Vitamin K6, high in Vitamin A, which supports vision, packed with anti oxidants, it also increases metabolic rate, and hence aids weight loss.
Tomatoes......again red in colour, crunchy, full of lycopene, Vitamin C, an anti oxidnt, they combat with the radicals of cancer, have copper, magnesium, protect heart...so on...and so on....
So, very easily we can name this Soup as Red Soup!
Ginger & Garlic...which help in good  digestion, are being used as remedy for different kinds of ailments, treat stomach upsets, relieve muscle pain, and Ayurveda believes that Ginger breaks down the accumulation of toxins in lungs and sinuses, and always protects us from respiratory virus....
Onions .....which give us improved immunity, regulate blood sugar and reduce inflammation and heal infections.
All these have gone into this Soup!!!.....and they have to go into all your tummies!!!

Ingredients

Carrot - 1, cubed+
Tomato - 1, chopped
Red bell pepper - 1/2, chopped
Onion - 1, chopped
Ginger - a small piece, chopped
Garlic - 4 pods, chopped
Olive oil - 3 tsps
Salt to taste
Pepper powder to taste
Dried basil leaves - 1/2 tsp

Recipe Cuisine: Continental; Category: Soups
Prep time: 10 mts; Cooking time: 10 mts

Yields 2 large bowls of soup

All ready


Heat a pressure pan with Olive oil


Add ginger, garlic and onions. Let the onions become translucent...then...


red bell peppers go in


Now the tomato pieces, and salt


Pour water till all the vegetables are just immersed...because tomatoes also secrete water...then the soup will become very watery


Picture below shows the ingredients cooked for 3 whistles


Allow to cool down completely, then just take out the vegetable pieces and put them inside the jar of the blender


Let the water be in the pan itself


Blend to a smooth puree


Add the smooth puree to the water in the pressure pan, and add pepper powder


lso some dried basil leaves. Fresh basil can also be added, if available


Serve hot with bread toasts.


This post first appeared in www.malpatskitchen.com

Notes

*I did not want to add milk or cornflour. Wanted to preserve the red colour of the soup. In case you want to, you can.

Do let me know when you try out  this Soup. I would love to know your comments




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