Red Soup
One look at the soup bubbling in the saucepan and I said ‘Red Sea’. It was literally a bubbling red sea, not the dark orange colour of a good tomato soup. Or you could call it the anti-oxidant rich soup. Made with ingredients that are three different shades of red, this is as much fun as mixing colo
  • 3 tomatoeslarge – roughly diced
  • 2 carrotslarge – scrubbed and sliced
  • 1/2 beetmedium – peeled and sliced
  • 4 – 5cloves garlic– peeled
  • 1tsp basildried
  • 1 green chilli Jalapeno pepper/ chopped (optional).
  • 4cups water.
  • 1tbsp chick pea flour wheat flour corn flour/ wheat / corn .
  • 1tsp olive oil cooking oil/ .
  • to taste Salt pepper. and
  • basil. Fresh leaves to garnish
  1. In a pressure cooker / pan, heat 1 tsp of oil. Throw in the garlic cloves. After a few seconds, transfer in all chopped vegetables along with dried basil and chopped green chilli.
  2. Saute this mix for a minute or so. Add 2 cups water and a tsp of salt. Pressure cook for 3-4 whistles and then keep the flame on Sim for 3-4 minutes. Idea is, to cook it to a mush. (In case you don’t have a pressure cooker, you can microwave this or boil it for 30-45 minutes to achieve the mushed up consistency).
  3. Once the cooker has cooled, drain the contents through a colander. Reserve the liquid. Put in the vegetable mush into a blender with some water to make a very fine puree.
  4. Empty the puree into a saucepan, add the reserved liquid and remaining 2 cups of water. Bring to a boil.
  5. Dissolve the flour used in a few tbsp of fresh water and pour it into the boiling soup to thicken it further.
  6. After simmering for a couple of minutes, remove the saucepan from heat. Check for salt. Season with some freshly ground black pepper and garnish with fresh basil leaves from your kitchen garden. I did my first little basil harvest for this soup. It is a wonderful feeling.
Recipe Notes

Serve with a salad or a slice of nice crusty bread for a light dinner.

The sweetness of the carrots and beet finely balances the tartness from the tomatoes. Garlic and basil add their respective characters to make a wonderfully nourishing soup, just right to enjoy the bit of winter we are experiencing in this part of the world.

Ideas from the morning after:.

Sitting in the fridge, this one thickens a bit and I realise I can actually use it as a sauce to roll in some spaghetti or use it as a spread on a slice of bread. If it doesn’t come across as that thick to you, by all means thicken it up a bit by boiling it with some more flour and you have a wonderful red sauce on hand. Then, let your imagination take over.


Soup .

Lowcal .

quick dinner .

winter food .