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Tomato Broth


  • 2-3 medium-sized  tomatoes
  • 3-4 slices white pumpkin
  • 1 slice beetroot
  • 2-3 cloves garlic, chopped fine
  • 1 green chili, slit lengthwise
  • celery, chopped fine
  • black pepper and salt to taste


Steam the vegetables together. Puree the vegetables with a little of the stock. Reserve the rest of the stock. Add salt. Add the celery, garlic, green chilies and pepper in the reserved stock and allow it to boil till the flavour of the ingredients are released into the water. Add the puree to this water.  Switch off the fire.

Serve hot or cold.

Serves 2


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