With a basic idea, different vegetables can be substituted and various soups can be tried out with ease, provided there is one important ingredient, Corn Flour available.
BlanchingTime: 8 mins || Cook Time: 15 mins || Serves: 2 || Category: Soup
Ingredients:
1. Red ripe tomatoes - 2 big
2. Pepper powder - 3-4 tsp
3. Cornflour - 1 tbsp
4. Salt - as required
5. Hing/Asafoetida - 2tsp
6. Coriander leaves - 2tbsp (finely chopped)
Method:
1. Wash the tomatoes and make 4 slits at the bottom. Blanch them in boiling water for about 7-8 mins or until the skin starts to peel off. Switch off the flame and drain water. After the tomatoes cool down, remove the skin & also the notch portion in the top and bottom. Also deseed the tomatoes if there are plenty of seeds. Transfer it to a mixie and blend it to a paste.
2. Transfer the juice/paste to a pan and heat it. Add pepper powder & boil for about 2 mins. Add a little water to cornflour and mix well to make a smooth paste. Ensure there are no lumps.
3. Pour the cornflour paste to the boiling tomato soup and mix well. Let it cook for 3-4 mins. Add required amount of salt and pepper powder and boil for a minute & switch off the flame.
Garnish with a sprinkle of pepper & fresh coriander leaves and serve hot.
Suggestions:
- Amount of cornflour paste can be adjusted based on the consistency desired.
- Can also add a small piece of boiled beetroot when grinding tomato, in order to get a deep red colour.
- Can saute finely chopped ginger, finely chopped small onion in butter and blend along with tomatoes.
Enjoy the soup hot, garnished with coriander leaves, bread croutons and a dash of pepper. Happy Weekend !!!
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