When I want to remedy that "cold to the bone" wintertime feeling, a delicious steaming bowl of soup before any meal often comes to my mind. Aaah! Soup...
For the Broth
5-6 Ripe tomatoes (cut in halves)
1 beet root (cut in halves)
4-5 Carrots (peeled and cut in halves)
1 inch peeled ginger knob (1 piece)
5-6 garlic cloves (big in size - peeled and whole)
1 Bay leaf
4-5 pepper corns
Salt to taste
1/4 tsp sugar
1 tbsp butter
1 tsp cumin seeds
Chopped coriander (very finely chopped)
Steps to follow:-
1. Pressure cook all the items under 'For the Broth' with two cups of water up to 3 whistles (Simmer the flame to low after 1st whistle)
2. Pass the mixture through a seive and remove the bay leaf
NOTE: Do not throw away the water. You will need it in the last stage of cooking the soup.
3. Let the sieved vegetables cool down for sometime and then blend in a mixer.
4. Strain this through a metal strainer to remove the seeds and any tomato skin left.
5. Add slight water if needed
NOTE: Use the same water which was sieved initially.
6. Heat a wok and add butter to it.
7. Throw in some cumin seeds and let it splutter
8. Pour in the soup and some coriander leaves and let it boil for 3-4 minutes. Boil until water and soup do not appear as separated in the mix.
9. Season generously with black pepper, adjust salt and add sugar.
10. Stir and give a final boil and transfer in individual soup mugs.
11. Garnish with coriander leaves and serve piping hot!
Savor this warm thin, light soup while snuggled under layers of cozy blankets.
Have a comfortable winter night!
Good night. :)