This soup is bursting with colour and flavour. It’s perfect as a healthy comfort food served with cheesy garlic bread.
Ingredients
- 500 g tomatoes (quartered)
- 1 Onion (finely chopped)
- 50 g Beetroots (roughly chopped)
- 3 cloves Garlics (1)
- 1 teaspoon Black peppercorns
- 1 inch Cinnamon stick
- 2 Cloves
- 2 cardamom pods
- 2 teaspoons Butters
- 1 teaspoon vegetable oil
- 2 cups waters
- ½ cup Coconut milks (or non-dairy alternative)
- salt (to taste)
Instructions
- Heat the oil and butter in a frying pan.
- Add the whole spices and fry gently until they are fragrant.
- Add the onions and garlic and fry until light brown.
- Add the tomatoes and cook on medium heat until lightly cooked.
- Add the beetroot, water and salt and simmer for 30 minutes.
- Pour into a blender and blend to a smooth consistency.
- Strain the soup back into the pan, add the milk and bring to a simmer for 2-3 minutes.
- Serve with fresh bread.