STEP 1.In a pressure cooker add beets, tomato, carrots, pumpkin, ginger, sugar and salt.
STEP 2.Add water and close the lid and cook for 4-5 whistles.
STEP 3.Remove from heat and wait for the pressure to come down on its own before blending the cooked veggies until puree. Strain it through a metal sieve.
STEP 4.Heat butter in a pan, and add black pepper.
STEP 5.Add vegetable puree and let it boil until it’s thick in consistency.
STEP 6.Sprinkle some oregano and cream on the top.
STEP 7.serve tomato soup with croutons or toasted garlic bread
Nutrition value
49
calories per serving
1 g Fat2 g Protein7 g Carbs4 g FiberOther
Current Totals
1 g Fat
2 g Protein
7 g Carbs
4 g Fiber
MacroNutrients
Carbs
7 g
Protein
2 g
Fiber
4 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
29 mg
Iron
1 mg
Vitamin A
1391 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
54 mcg
Vitamin B12
0 mcg
Vitamin C
44 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
32 mg
Manganese
0 mg
Phosphorus
44 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
