“Rich in fibers and vitamins, smooth and yummy to tummy tomato soup will give a perfect start for you and your children even to satisfy little hunger.”
Take lauki, tomato, beetroot, onion and garlic in a pressure cooker. Add 1 tsp salt, 1 tbsp ghee (or olive oil/butter) and 2 cups of water (or vegetable stock). Pressure cook at high for 1 whistle and at low for 2 more whistles. Switch off the fame and let it cool down.
Check the pressure cooker if cooled enough, open and transfer the mix in to a blender and blend to smooth puree.
Now in the same pressure cooker, strain the puree, add freshly crushed black pepper and let it boil. When a boil comes, switch off the flame. Cover and keep aside for 2-3 minutes.
Meanwhile take 2 bread slice and spread some ghee (Butter/ Olive oil/ Shortening) then toast them in a toaster until crisp.
Then cut them in to cubes and keep aside.
Now for serving transfer the warm soup in to serving bowls, top with some bread cubes and garnish with ghee (Butter/ Olive oil/ Shortening).
Enjoy!
Recipe Notes
Straining of puree is important to avoid any unwanted big piece/lumps.
Do not boil the soup too much, just a boil is enough.
You may adjust the quantity of garlic, 2-3 cloves are enough for very mild taste.
You may also add a small pc of ginger while boiling.
Vegans can substitute butter with shortening or olive oil.