TOMATO SOUP

Tomatoes	500 gm (diced)
Onions	2 medium onions (diced)
Peppercorns	1 tsp
Salt	to taste
Green chillies	2 (chopped finely)
Garlic	6 flakes 9peeled and chopped)
Carrot	1 medium one (cut into inch size pcs)
Coriander leaves few	chopped
Mint leaves few	for garnishing
Butter	1 tbsp

• In a pressure cooker add diced tomatoes, onions, carrots, peppercorns, 4 cups water and salt to taste. Cover with the lid and pressure cook on high flame up to 4-5 steams. Off the flame and  allow pressure to release.
• Later, grind the veggies in a blender / mixer jar along with the stock into puree. Strain the mixture. If it is too thick add water and keep aside.
• In a bottomed vessel, heat the butter. Add chopped garlic and green chillies and fry it less then 2 minutes. 
• Pour the tomato stock as prepared above.
• Stir and bring to boil. Add chopped cilantro and continue boiling for some time.
• Off the flame and garnish with  Mint leaves and serve hot.

Note: If the soup is watery, to make it thick, in a bowl mix 1-2 tsp of Corn flour in cold water without any lumps. Pour slowly when soup is boiling. Stir and allow to boil for couple of minutes and serve.