Scarlett Soup – A healthy tomato and beet soup, a basic recipe with which unlimited variations are possible.

Scarlett soup topped with cilantro.

The name of this soup relates to the striking colour and taste of the soup.
This is one of my mother’s special soup recipes and goes well with almost anything, specially freshly made bread. It is healthy, easy and absolutely delicious!
For this you need:
500g ripe tomatoes, roughly chopped
1 medium sized beetroot, chopped
1 apple (any variety), chopped
1 medium sized red onion, sliced
10 large cloves of garlic, crushed
1 inch piece ginger, chopped roughly
salt to taste
freshly groung pepper for seasoning
1/2 teaspoon sugar
1/2 teaspoon butter
4 cups of water

Chopped veggies, fresh from our garden.

METHOD:
In a heavy bottom pressure cooker, heat the butter and fry onions till lightly browned (about a minute). Add tomatoes, beetroot, apples, ginger, garlic, salt, sugar and water. Pressure cook till soft.

Cooked soup cooling off.

When cool, blend in a liquidiser and strain. Boil for 15 minutes. You can adjust the thickness according to your liking. It tastes good as both a thick and thin soup. Season with freshly ground pepper and chopped herbs.
There can be many variations to this soup, like topping with either chopped celery, or sliced roasted almonds or roasted garlic in olive oil. Be creative and make your own!
Will post our favourite variation (garbanzo beans) soon! Me and my sister love its earthy taste. 🙂