FoodWage
Pressure Cooker Beet And Tomato Soup
While it might a surprising combination, tomatoes, beets and carrots make for a deliciously flavorful soup that’s packed with veggies. The addition of toasted oats helps with the texture, while peppercorns and rosemary give the dish enhanced fragrance.
Ingredients for servings
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0.5 cup Quaker Oats
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3 cup water
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4 ripe tomatoes
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1 medium beet chopped
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1 carrot chopped
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2 cloves
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4 peppercorns
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4 garlic cloves minced
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1 onion chopped finely
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0.5 teaspoon dried rosemary
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1 teaspoon olive oil
Salt and pepper to taste
Pressure Cooker Beet and Tomato Soup
Directions
Roast oats for 2–3 minutes in a small pan. Let them cool and use a blender to grind them into a powder. Dissolve oat powder in 0.5 cup of water.
Heat the olive oil in a pressure cooker. Saute the onion, herbs and spices until the onions are pink. Add vegetables and 2.5 cups of water. Lock the pressure cooker and cook these ingredients for 5 whistles (15–20 minutes). Let this mixture cool, and then puree and strain it into a medium pot.
Boil the strained liquid and add the dissolved oat powder mixture once the liquid is boiling. Add salt and pepper to taste, and simmer for 5 minutes. Serve hot.