Creamy Tomato And Veggies Soup

 

 

 Creamy tomato and veggies soup
 

INGREDIENTS :

3 tomatoes
1 potato
1 carrot
Basil leaves-few
Heavy cream
Pepper powder
Salt

Method:

Wash,cut all the veggies and cook them.I cook them in instant pot for 5 minutes on pressure cook mode.
After cooking veggies take a pan and add 1 tbsp butter and basil leaves,pepper(black/white)corns or powder.Add cooked vegetables and add water to it.After some time add salt and heavy cream and blend it with hand blender.
We can use some basil leaves for topping.
Stir-fry veggies:
Wash and cut your choice of veggies and add one spoon of oil on a cast iron pan and cook the veggies for 5 to 10 minutes with out lid.when water is evaporated add salt ,chilli powder and add lemon juice while serving.
I didn’t use any sauces.
Use caste iron pan for sizzling vegetables or else vegetables become soggy in a normal pan.