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Tomato Soup with Basil and Olives

Photo by Vinita Punjabi


  • 7 – 8 tomatoes, grated
  • 1 onion, chopped and sprinkled with salt
  • 4 cloves garlic, minced or crushed
  • ½ tsp red chilli powder
  • 4 glasses water
  • ½ tsp black pepper powder
  • 1 tsp unrefined salt (or to taste)
  • 1 tsp date paste
  • ¼ cup unpolished rice
  • 7 olives, chopped into thick discs
  • A small bunch of basil, shredded


Heat a pot; add the onion and garlic and fry them in their own water for a while, until golden. Then add red chilli powder and 1 glass water. Add the tomatoes, the black pepper, salt and the date paste. Then add the rice and 2 – 3 more glasses of water. Boil until the rice is almost ready. Then add olives and finally add the basil and turn the heat off.

Serves 3 – 4


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