Chunky Vegetable Tomato Soup á la Keto
Bottle squash, egg plant and paneer in a very savory Italian flavored fat rich broth
Servings 1
Calories 880kcal
Equipment
- 1 Pressure Cooker
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
Instructions
- Add the ghee and cumin seeds to the pressure cooker and stir 'til the seeds start popping.
- Stir in the peeled, cube bottle gourd; stir and cook until it begins to soften, around 4-5 minutes.
- Stir in the peeled and cube egg plant; continue to stir and cook until the eggplant softens.
- 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.
- cook over medium heat for 4 whistles; remove from heat and allow to cool at bit for pressure to come down.
- Remove cover once the pressure has been released; stir in the shredded cheese. Surprisingly good!