Tomato Soup

Heat 1 tbsp Light Olive oil in a deep non-stick pot on medium flame. Once the oil is heated, add 6-8 diced tomatoes, 1 garlic clove, 1 tsp grated ginger, ½ tsp red chilli powder, 6 whole black peppercorn, 1 pod of cardamom seeds, ½ tsp turmeric powder and 1 tsp salt.

To it, add vegetable stock or water just enough to cover the tomatoes in the pot.

Cover the pot with a lid such that there is little space for the steam to come out. Let it boil for 30 mins or until the tomatoes are completely cooked and mushy.

In another deep non-stick pot, heat 1 tbsp Light Olive oil and 3 tbsp butter together on a medium flame. Once the butter melts, add 1 cup chopped pearl onions (or shallots), 1 tsp salt and 4 tsp sugar. Let the onions sweat, for approximately 3 mins.

Now add the tomato mixture into the onion pot. Stir well and let them simmer together for 5-7 mins.

Pass the purée through a sieve to get rid of the tomato skin or any particles.

Put the purée back into the same non-stick pot and let it cook for another 15 mins.

Serve it in a soup bowl of your choice.

Garnish it by drizzling some table cream and add some croutons for a restaurant style finish.