Tomato Soup

Name: Tomato Soup
Ingredients: 4 whole Roma Tomatoes; 1 whole Red Bell Bepper; 1 whole Jalapeno, Roughly Chopped; 10 leaves Fresh Mint; 10 leaves Curry (limbdo); 5 cups Vegetable Stock (or Water); 1 Tablespoon Avocado Oil; 1/2 teaspoons Mustard Seeds (rye); 1 pinch Asoetafida (hing); 3 whole Cloves; Salt To Taste; 1/2 teaspoons Black Pepper; 1/2 teaspoons Cinnamon Powder

13 ingredients

4 steps

Ingredients

4 whole Roma Tomatoes
1 whole Red Bell Bepper
1 whole Jalapeno, Roughly Chopped
10 leaves Fresh Mint
10 leaves Curry (limbdo)
5 cups Vegetable Stock (or Water)
1 Tablespoon Avocado Oil
1/2 teaspoons Mustard Seeds (rye)
1 pinch Asoetafida (hing)
3 whole Cloves
Salt To Taste
1/2 teaspoons Black Pepper
1/2 teaspoons Cinnamon Powder

Directions

1

Wash tomatoes, bell pepper, jalapeno, mint leaves and curry leaves (limbdo). Cook with vegetable stock in an Instant Pot (setting: steam 4 minutes). Alternatively, you can use a pressure cooker.
2

Carefully open the lid once the Instant Pot or pressure cooker has cooled. Blend the contents in a high-powered blender.
3

Heat avocado oil in a pot. Add rye (mustard seeds). Allow the seeds to 'pop'. Be careful as splattering may occur.
4

Add hing and cloves. Add the blended tomato and bell pepper mix to the pot. Add salt, black pepper, cinnamon and let boil. Serve.