Grilled Cheese and Vegetable Soup
by Tarla Dalal
A spicy and filling soup for cold days.
Grilled Cheese and Vegetable Soup recipe - How to make Grilled Cheese and Vegetable Soup
Preparation Time: Cooking Time: Total Time:
Serves 4 to 6.
4 large sized tomatoes
1 bayleaf (tejpatta)
1/2 cup shredded cabbage
1/3 cup grated carrots
3 tsp cornflour
1 small can (225 grams) baked beans or 1/3 cup boiled green peas
1 tomato, chopped
1/2 tsp sugar
2 tbsp oil
salt to taste
black pepper (kalimirch) powder to taste
For the masala bag
25 mm (1") piece cinnamon (dalchini)
2 cloves (laung / lavang)
4 black peppercorns (kalimirch), powdered and tied into a piece of cloth
For grilling
4 tbsp grated processed cheese
Method
- Method
- Cut the tomatoes into big pieces, add 5 teacups of water and put to cook. When cooked, blend in a liquidiser and strain.
- Heat the oil and fry the bay leaf for a few seconds.
- Add the cabbage and carrots and fry again for 1 minute. Add the tomato puree.
- Mix the cornflour in a little cold water and add to the soup.
- Add the masala bag and salt and boil for 20 minutes.
- Add the beans, tomato, sugar and pepper and give one boil.
- Remove the masala bag and pour the soup into a big bowl.
- Sprinkle the cheese and put below the grill for 5 minutes until the cheese melts.
- Serve hot with toast.
Outbrain
Healthy soup of cabbage, carrots and baked beans cooked in a tomato base.