While it might a surprising combination, tomatoes, beets and carrots make for a deliciously flavorful soup that’s packed with veggies. The addition of toasted oats helps with the texture, while peppercorns and rosemary give the dish enhanced fragrance.
Pressure Cooker Beet and Tomato Soup
- 1/2 cup (50g) Quaker Oats
- 3 cups (750ml) water
- 4 ripe tomatoes, halved
- 1 medium beet, chopped
- 1 carrot, chopped
- 2 cloves
- 4 peppercorns
- 4 garlic cloves, minced
- 1 onion, chopped finely
- 1/2 teaspoon dried rosemary
- 1 teaspoon olive oil
- Salt and pepper, to taste
Roast oats for 2–3 minutes in a small pan. Let them cool and use a blender to grind them into a powder. Dissolve oat powder in 1/2 cup of water.
Heat the olive oil in a pressure cooker. Saute the onion, herbs and spices until the onions are pink. Add vegetables and 2 1/2 cups of water. Lock the pressure cooker and cook these ingredients for 5 whistles (15–20 minutes). Let this mixture cool, and then puree and strain it into a medium pot.
Boil the strained liquid and add the dissolved oat powder mixture once the liquid is boiling. Add salt and pepper to taste, and simmer for 5 minutes. Serve hot.
Serves: 4 | Serving size: 1/4 of recipe
Nutrition (per serving): Calories: 114; Total Fat: 2.2g; Saturated Fat: 0.4g; Monounsaturated Fat: 1.1g; Cholesterol: 0mg; Sodium: 102.4mg; Carbohydrate: 21.1g; Dietary Fiber: 3.7g; Sugar: 6.5g; Protein: 3.4g
*This nutritional information is based on U.S. criteria.