Nutritious Burnt Garlic Tomato SoupVeg

1

Finely chop 5 to 6 fresh tomatoes, 1 onion, and a generous portion of garlic cloves. Ensure the garlic is chopped thinly for the garnish.

2

Heat 2 tablespoons of oil in a pan. Add 5 to 6 garlic cloves and the chopped onion. Sauté until the onions turn translucent and aromatic.

3

Add the chopped tomatoes to the pan and sauté for approximately two minutes. Pour in 3 to 4 glasses of water, cover with a lid, and cook for about 10 minutes until the tomatoes are soft and well-cooked.

4

Once cooked, transfer the mixture to a blender or jar and crush it well. Use a sieve to drain the liquid into clean container, ensuring a smooth consistency.

5

Return the strained soup base to the pan on the stove. Add half a tablespoon each of salt, cumin powder (jeera), and pepper powder. Adjust the salt according to your preference and mix thoroughly.

6

In a separate small pan or kadai, heat 1 tablespoon of ghee. Add the thinly chopped garlic and fry until it reaches a crispy, golden-brown state.

7

Pour the hot soup into bowls. Top with the crispy burnt garlic and, if desired, some fried onions for extra texture. Serve immediately while hot.