: 1 kg –
: 2 nos –
: 2 nos –
: 5 –
Whole black peppercorns : 10 –
Bay leaves : 2 nos –
puree : 200 ml –
Vegetable maggi stock cubes : 3 nos –
: 1 tsp –
Freshly ground black pepper : few –
: 2 tsp –
to taste –
To peel the skin of the
– cut a very shallow X on the bottom of the
. This will aid in the actual peeling of the
later in the process.
Place a pot of
on the stove and bring it to a boil. Then, drop the tomatoes into the boiling
Remove it after 30 seconds or when the skin begins to peel and blanch in cold
should still be very firm, with the skin wrinkled and hanging off it slightly.
Begin peeling the
. Peel the skin off with your hands.
Roughly chop the peeled tomatoes.
Finely chop the onions and carrots and mince the
in deep pan and sauté the minced
, black peppercorns and bay leaves for a minute or two.
Add the chopped onions and carrots and cook for 3 – 4 minutes.
Add the chopped tomatoes,
and 1 cup of
Cover and cook the tomatoes on a low flame till they are soft and mushy. Approximately 15 – 20 minutes.
Add the vegetable stock cubes and 2 cups
. (If you have fresh vegetable stock you can use that).
according to the consistency of the soup that you require and bring to a boil. Keep the soup aside to cool.
Remove the bay leaves and black peppercorns and blend the soup in a mixer and strain to remove the seeds.
Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface.
Taste a spoonful and add a pinch of
Pour into a serving bowl and add freshly ground black