(All vegetables organic and ghee home made from Kerry Gold butter)
Preparation time: under 30 minutes
A: Pressure cook: 2-3 Tomatoes, 2-3 Carrots, handful of cauliflower, (a slice of cabbage also welcome) with turmeric, hing and chili powder just like picture below with 2 cups (16 oz) of water.
(If using Instant Pot, settings: 5 minutes Pressure cook)
B: Chop 1 onion, 1 tbs ginger, curry leaves. Heat oil, throw in curry leaves first, then onion, and then ginger. Shallow fry.
C: For crumbs - Shallow fry in oil: lots of chopped Broccoli, Corn, Asparagus (not shown as I didn't have today). You can also use stiff tofu for protein.
or use bread crumbs!
Blend: Pour A and B into blender/mixer, add 4 tbs cream OR 2 tbs ghee and 1 and half tbs salt as shown and blend on high
Put C (crumbs) into blended soup. Soup is ready!
