Ingredients

• 2 cups chopped potatoes (no need to peel)

• 1 cup chopped tomatoes

• 1 cup chopped onions

• 2 inch piece of ginger (reduce or omit) if you don’t like ginger taste

• 4 cups of water

• 1-2 stock cubes or stock granules. You can use salt and pepper instead.

• A good dash of any chilli sauce (not sweet one)

• For Optional tempering and garnish

• 1 tsp. oil or ghee.

• 1 tsp. cumin seeds

• 1 tbsp. finely chopped coriander leaves

Instructions

1. Place all vegetables and water in a pressure cooker and boil on full until potatoes are cooked. If you don’t have a pressure cooker, cook in a pan, but add an extra cup of water.

2. Blend with a hand blender.

3. Sieve to remove potato and tomato skins and seeds.

4. Transfer back to the pan, add stock cubes/granules/salt and pepper to taste.

5. Add a dash of chilli sauce.

6. Optional tempering

7. Heat ghee/oil. Add cumin seeds and as soon as they splutter, add them to the soup. Close the lid for flavour to infuse.

8. Serve hot. You can sprinkle some coriander leaves on top and add a dash of chilli sauce, if you wish.