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Before you jump to Healthy Tomato Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Healthy eating is now much more popular than before and rightfully so. The overall economy is impacted by the number of men and women who are dealing with conditions such as hypertension, which is directly linked to poor eating habits. Wherever you look, people are encouraging you to live a more healthy lifestyle but but then, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. In all likelihood, a lot of people believe that it takes a great deal of work to eat healthily and that they will need to drastically alter their lifestyle. Contrary to that information, individuals can modify their eating habits for the better by making several small changes.
You can obtain results without eliminating foods from your diet or make considerable changes right away. It’s not a bad idea if you wish to make major changes, but the most important thing is to gradually switch to making healthier eating choices. Soon enough, you will likely discover that you will eat more and more healthy food as your taste buds get used to the change. Slowly, your eating habits will change and your new eating habits will totally replace the way you ate in the past.
As you can see, it is not difficult to begin making healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to healthy tomato soup recipe. To make healthy tomato soup you need 13 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to cook Healthy Tomato Soup:
- Get fresh tomatoes
- Prepare medium onion
- Prepare carrots
- Provide ginger
- Use garlic cloves
- Take medium sized beetroot
- Prepare medium potato
- Prepare For lemon Juice
- Get bay leaf
- Get sugar
- Get pepper powder
- Take butter
- Get Salt
Instructions to make Healthy Tomato Soup:
- Chop all the vegetabkes roughly and keep aside.
- Heat a large enough pressure cooker on medium heat.
- Add butter. When the butter has melted add the bayleaf.
- Add ginger, garlic, onions, carrots and toast them for about 4 to 5 minutes.
- Next add cubed potatoes and beetroot. Mix well and let them cook for about 3 minutes.
- Add the chopped tomatoes and salt. Mix well and let it cook for about 5 minutes.
- Add about 500 ml of water, mix well and close the pressure cooker. Let it cook for 5 whistles and turn off the heat.
- Wait for the pressure cooker to depressurise on it's own. Open the cooker only after it has completely depressurised.
- Allow the veggies to cool and grind them to fine puree.
- Place a clean pressure cooker or a wide and deep pan on low heat and strain the ground puree into it.
- Add sugar, pepper powder and lemon juice to the boiling puree. Adjust salt if required and being heat one boil and turn off the heat.
- Serve your soup hot garnished with cream, mint and bread crumbs.
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