With the onset of northeast monsoon, it had been raining cats and dogs in this part of the country until a week ago. Moreover, the climate is turning pretty cold these days. Hence, I thought it would be better to add a soup to our dinner menu. Considering the limited stock of vegetables in my refrigerator, I settled down to make carrot-green peas soup. Well, this soup has a soothing taste with a touch of tanginess infused by country tomato! Ideal for the cold weather! Here we go…
Ingredients: (Serves two)
Green peas – shelled, 2 tablespoons
Butter – 1 teaspoon
Salt – to taste
Pepper – to taste
Cooking cheese – 1 teaspoon
Dried basil – ½ teaspoon
For the stock:
Carrot – medium sized, 1 no
Country tomato – 1 no, medium sized
Onion – 1 no, medium sized
Method: Cut the onion and carrot into cubes. Place them in a vessel along with whole tomato. Add 1 teacup (200ml) of water and pressure cook for 5 minutes or 5 whistles.
Once the pressure subsides, remove from the cooker and allow the contents to cool. The skin of the tomato would have separated from the flesh. Remove the skin and discard it. Blend the ingredients together in a liquidizer.
Heat butter in a kadai, add the green peas and sauté for a minute. Add ½ teacup (100ml) of water and boil on medium flame till the peas are cooked. Now add the vegetable stock, required salt and 1 teacup (200ml) of water. Bring it to boil and then simmer for 5 minutes. Add pepper powder and dried basil. Mix well. Top it with grated cheese. Simmer for 2 more minutes. Switch off the stove and transfer the soup to serving bowls and serve hot with soup sticks or bread slices.
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