Tomato-Beetroot Soup

Ingredients:
Tomato – 2 cups (roughly chopped)
Beetroot – ½ cup (roughly chopped)
Onions – ½ cup (cut into long thin pieces)
Whole peppercorns – 6
Bay leaf – 1
Salt – to taste
Oil – 1 tbsp
Water – 2 cups
Pepper – to taste

Procedure:

1. Heat oil/butter in a pan and add the bay leaf and peppercorns.
2. Add the onions and fry for about 2 minutes till the raw smell of onion disappears.
3. Then add the tomato and beetroot, salt and water and let it simmer till the vegetables cook.
4. Remove from heat, remove the bay leaf and blend the tomato-beetroot mixture.
5. Pour this back to the pan and let it simmer for another 5 minutes or until the desires consistency is reached.
6. Switch off the flame and sprinkle some salt and pepper, if needed.

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