May 8, 2009

* Spicy Vegetable Soup *

5 large tomatoes, pureed
1/2 cup grated cabbage
1 cup grated carrot
1/2 cup green peas, lightly steamed
1/2 cup baked beans (optional)
1 tbsp butter
2 bay leaves
1 onion, finely chopped
1/4 tsp ginger paste (optional)
1 tomato, finely chopped
1/2 tsp sugar
2 cloves, 2 sticks cinnamon, 2 peppercorns, all finely powdered
2-3 tsp cornflour + 2 tbsp cold water
Salt and pepper to taste
Croutons and low-fat cheese for garnish

Heat the butter in a saucepan. Add the bay-leaf and onion and
fry for 3-4 minutes.
Add the ginger and chopped tomato and fry for 1-2 minutes.
Add the cabbage and fry for 1-2 minutes. Add the carrot, peas
and tomato puree. Stir, cover and cook for 3-4 minutes.
Remove, blend in a food processor and strain. Add 4-5 cups
water, sugar, and the spice powder.
Bring to a boil, add the cornflour paste and baked beans.
Simmer for 2-3 minutes. Garnish and serve hot.

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