healthy tomato soup

Healthy Tomato Soup/ how to make nutritious tomato soup

Winter brings with it its own charm and beauties. Good weather, whole array of veggies in the market and a lot of holidays. There is no dearth for any veggies, some veggies are at throw away prices. One such is tomato. Try this version of Healthy Tomato Soup, bright colour, tastes good and healthy too.

I have added other vegetables along with tomato. They are beetroot and carrot. Beetroot and carrots are highly nutritious vegetables. Beetroot imparts a good taste and bright colour to it. Carrot is another veggie which is highly recommended for good eyes and bones. Isn’t this a good way to feed fussy children?

healthy tomato soup
healthy tomato soup
healthy tomato soup
healthy tomato soup

Healthy Tomato Soup

  • Preparation time: 10 minutes
  • Cooking time :  20 minutes
  • Serves : 6

Tomato soup made more healthy and tasty by adding red coloured vegetables to it.

This soup is vegetarian and gluten-free. If butter or cream is not used, it is vegan also.

 

Ingredients:

  • 1 kilogram tomato
  • 4 carrots
  • 1 small beet root
  • 4 onions
  • 4 cloves garlic
  • salt to taste
  • 1 teaspoon pepper powder
  • butter for topping (optional)

Method:

  1. Wash and cut the veggies.
  2. Boil them in a pan until al dente.
  3. Let cool.
  4. Make a puree in the blender. Keep the stock.
  5. Pass it through a sieve.
  6. Put in a pan and boil.  Add stock. Put salt and pepper powder to it.
  7. While serving you may add a dollop of butter.

Here is my other recipe of Tomato Soup known as  Cream of Tomato Soup

healthy tomato soup
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Healthy Tomato Soup

A tomato soup which is made more healthy and tasty. Give the best food  to your family.

Course Soup
Cuisine international
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 140 kcal
Author jayashree

Ingredients

  • 1 kilogram tomato
  • 4 carrot
  • 1 small beetroot
  • 4 onions
  • 4 cloves garlic
  • salt to taste
  • 1 teaspoon pepper powder
  • butter for topping

Instructions

  1. Wash and cut the vegetables. Put them to boil in a container. 

  2. Let cool. Blend them to a puree. Keep the stock aside.

  3. Pass the puree through a sieve.

  4. Now, put the filtrate to boil in a container. Add stock. Put salt and pepper powder to it.

  5. Serve hot with a dollop of butter. You may avoid butter if you are on a diet. 

Recipe Notes

Beetroot is rich in anti oxidants and thus  helps against heart disease and stroke. It helps in detoxification. It is low in calories.

Carrots are rich source of Vitamin a, C and k. It also contains potassium, iron, copper and manganese. It is  good for the eyes and reduces hyper tension. It is also good for the heart.

Do not remove the skin of carrots as the nutrients are just beneath the skin. Scrub it well and wash under running water.


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