In a pressure cooker, heat 2 tbsp olive oil (or any other oil of your choice).
Add a bay leaf, 4 cloves and 1/2 tsp black peppercorns. Stir for 30 seconds.
Add a roughly chopped onion, 2 smashed garlic cloves and a small piece of ginger. Sauté till light brown.
Now add 2 tomatoes cut into quarters, 1 beetroot peeled and cut into quarters, 1 peeled potato cut into quarters and 2 carrots roughly chopped. Give these a good mix and add a handful of cilantro stalks. To this add 4-5 cups of water/ stock, mix well and pressure cook for about 8-10 whistles.
Blend the mixture using a hand immersion blender once the steam has released from the pressure cooker.
Strain the soup into a pan and simmer on low flame for about 5 mins.
Add seasoning (salt and pepper) and serve hot.
You may choose to add a dollop of butter/ cream if you want a rich soup.