Tomato Soup with Oats

Creamy tomato soup with oats. Can also be used as a pasta sauce.




Ingredients:
Tomatoes - 2 cups , quartered
Beetroot - small piece, chopped
Carrot - 1/2 cup , chopped
Pumpkin - 1/2 cup , chopped

Olive oil - 1 tbsp
cumin seeds - 1/4 tsp
Cloves - 2
Cinnamon - small pieces
Peppercorns - 5 to 10 as per taste

Cilantro - Optional
Salt to taste
Dry ginger powder, coriander powder - pinch

Oats - 2 tbsp

For serving:
Bread Toast
pepper powder
Butter


Method:

• Heat oil. Add cumin seeds, cloves, pepper and cinnamon.Cinnamon and cloves have to be removed later before blending the soup.
• Add carrots, beetroot, pumpkin and allow to slightly brown on high heat.
• Add tomatoes and allow to soften and slightly roast.
• Add salt, coriander powder, dry ginger, cilantro and mix well.
• Add oats and a cup of water and cook covered for 5 mins. Allow to cool.
• Add some more water and blend to make a paste. Remember to take out teh cinnamon and cloves. Make a thick coarse paste if you wish to use this as pasta sauce.
• Heat soup and serve with some butter and toast.
Roasted vegetables :

 

 

 

 

 

 

 

 

Note: I have skipped cornstarch which is normally used to thicken the soup. Use oats instead which also give a creamy texture to the soup.