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Before you jump to Indian Style Creamy Tomato Soup recipe, you may want to read this short interesting healthy tips about Here Are Several Basic Explanations Why Consuming Apples Is Good.
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While everybody knows that taking in plenty of fruits and vegetables is a great way to make certain your body gets all the nutrition it needs, why are apples pushed so much? The very first thing you should realize is that apples have got more vitamins and minerals than some other fruits.. When it comes to the actual minerals that tend to be in apples you will find, potassium, calcium and zinc just to mention a few. Needless to say vitamins are additionally essential for your health and wellbeing and you will find vitamin B1, niacin, vitamin B6 and many more that promote health.
To sum up, I guess an apple a day really can keep the doctor away and now you know why. In this post we just dealt with some of the benefits of eating an apple a day. Should you look and ask around, you’ll come to see that the benefits can appear limitless. I hope that the the very next time you go to the supermarket you end up getting plenty of apples. You will notice that your overall health may significantly be benefited by eating apples.
We hope you got insight from reading it, now let’s go back to indian style creamy tomato soup recipe. To cook indian style creamy tomato soup you need 13 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to prepare Indian Style Creamy Tomato Soup:
- Get 5 ripe tomatoes, roughly chopped
- Get 2 onions, chopped
- Take 2 small carrots, chopped
- Take 7 garlic cloves, slightly smashed
- You need 2 tbsp oregano
- Prepare chilli flakes
- Get 1/2 tsp turmeric
- You need fresh cream
- You need 50 ml tomato puree
- Get bunch spring onions
- Take bunch coriander leaves
- Use 2 tbsp cooking butter
- Use salt
Steps to make Indian Style Creamy Tomato Soup:
- Heat the cooking butter in a pressure cooker. Don't let it brown too much.
- Add the chopped onions and garlic to the melted butter and fry till the onions turn translucent.
- Add the carrots. They need to stay in the pan longer because they have to soften considerably.
- Then add the tomatoes to the mixture and fry till they start to come apart slightly.
- Add the chopped coriander leaves, oregano, chilli flakes, turmeric and salt to the pressure cooker. Fry for an additional 2 to 3 minutes. After adding the salt, the tomatoes would start melting and start to give a saucy consistency to the mixture. Keep tasting everything to ensure the desired flavor is achieved.
- Close the pressure cooker and let it cook for 10 mins (2 whistles). Let the steam escape in it's own pace and open the cooker to cool down the mixture.
- After the contents have cooled, blend it in a mixer or using a blender. Now you can either strain the result in a soup strainer to remove the tomato seeds and skin that didn't get disintegrated (guarantees the smoothness usually associated with soup) or use the blended mixture as it is. I prefer to use the non strained version as it gives a thicker consistency and great texture without wasting anything.
- Now pour the soup back into a pan. Add the tomato puree to enhance the tomato flavour and bring to a boil. Then add the fresh cream to make the soup thick and rich.
- Finally, chop up some spring onions and mix it in. Serve with crisp croutons on top and grilled cheese sandwiches on the side.
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