Tomato and Carrot soup

Serves: 4 ppl
Ingredients:

• Tomatoes: 10-12 (medium) (chopped)
• Carrots: 3-4 (medium) (chopped)
• Kale leaves
• Beetroot- 1-2
• Turnip/ Suede: 1/2 (optional)
• Black pepper pwd: 1/4 tsp
• Black salt: 1/2 tsp
• Roasted cumin pwd: 1/2 tsp
• Salt: to taste
• Water: 3 cups
• Cornflour: 1 tbsp (Mix in water)

Method:

1. Pressure cook tomatoes, carrots, beetroot, salt, kale leaves, cornflour, turnip with 1 cup water.
2. Cover the lid of the cooker.
3. Take 1-2 whistles and lower the flame.
4. Cook on low flame for 10-15 mins.
5. Turn off the gas.
6. Blend all the ingredients in cooker with hand blender. If needed, add water.
7. Add black pepper pwd, black salt and roasted cumin pwd .
8. Serve hot with garlic bread/ toasted bread.

PS:

• With fresh tomatoes, you can also use tinned tomatoes.
• You can use spinach leaves.