A refreshing tomato soup with the discarded stems of coriander leaves and some mint leaves. The stems contains more nutrients and essential oils. Hence, the combination of both mint leaves and coriander stems gives this soup a lot of flavour and aroma. Very light on the tummy, if had with some bread sticks or croutons is a perfect dinner meal.
- 3 tomatoes, chopped
- 3 cups water
- 1 tsp. garlic, chopped
- 1 cup coriander stem, chopped & loosely packed
- handful of mint leaves
- salt and pepper to taste
- 1 tbsp. olive oil
- 1 tbsp. lime juice or to taste
Heat oil in a pan and saute the garlic till it changes colour. Switch off the flame. Add rest of the ingredients and pressure cook for 3 whistles.
Keep aside to cool. Then blend to a puree and strain. Heat through and add lime juice. Serve hot, preferably with bread sticks.