• Tomatoes chopped: 3 cups
  • Onions: 1 cup
  • Carrot: ½ cup
  • Spinach puree: 2 cup
  • Salt and Pepper: to taste


  1. Saute the onions on a medium flame till the onions turn translucent.
  2. Since we are not using oil use a non-stick pan or spray the pan with cooking oil.
  3. You may sprinkle a little water if it starts sticking to the pan.
  4. Add the tomatoes and carrots, 2 cups of water and cook in a pressure cooker for 2 whistles.
  5. Add the Spinach puree and cook for 2 minutes.
  6. Add salt and pepper to taste.
  7. You can add babycorn to this soup too if you like it.
  8. The blend of green and red, Perfect soup for those who love the tangy flavor.
  9. Beta carotene, lycopene iron and minerals served with love, good for your skin, tissues and heart.