Vegetable Tomato Soup

American, Italian, Keto, Lacto-ovo-vegetarian, Low Carb, Recipes, Single Serving, Western

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keto Vegetable Tomato Soup by IndiOdyssey Feast

keto Vegetable Tomato Soup by IndiOdyssey Feast

Chunky Vegetable Tomato Soup á la Keto

Bottle squash, egg plant and paneer in a very savory Italian flavored fat rich broth
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Prep Time 10 minutes
Cook Time 8 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 880
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp Ghee
  • 1 tbsp Olive oil
  • 1 tsp Cumin seeds
  • ½ Bottle gourd Small, peeled and cubed about ¾ cup
  • 1 Egg plant Small, peeled and cubed about ¾ cup
  • ½ cup Paneer small cubes
  • ½ tsp Black peppercorns Freshly ground
  • ½ tsp Himalayan pink salt
  • 1 tbsp Italian seasoning
  • 2 tsp Balsamic vinegar
  • 1 tbsp Allulose Optional, but works well
  • ¼ cup Tomato puree
  • ¾ cup Water
  • ½ cup Cheese Shredded; mozzarella is good

Equipment

  • 1 Pressure Cooker

Method
 

  1. Add the ghee and cumin seeds to the pressure cooker and stir 'til the seeds start popping.
  2. Stir in the peeled, cube bottle gourd; stir and cook until it begins to soften, around 4-5 minutes.
  3. Stir in the peeled and cube egg plant; continue to stir and cook until the eggplant softens.
  4. Stir in the cube paneer, salt and pepper, the Italian seasoning, tomato puree, olive oil, balsamic vinegar and allulose. Add about ¾ cup water, mixed well and cover.
  5. cook over medium heat for 4 whistles; remove from heat and allow to cool at bit for pressure to come down.
  6. Remove cover once the pressure has been released; stir in the shredded cheese. Surprisingly good!

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