Tangy Tomato Corn Soup
by Foodie#391566
04 Mar 2011
This recipe has been viewed 25003 times
A soup with a difference. . . Made with a combination of tomatoes and delectable corn!
Tangy Tomato Corn Soup recipe - How to make Tangy Tomato Corn Soup
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
1 tsp butter
1 bayleaf (tejpatta)
1 tsp black peppercorns (kalimirch)
4 to 6 cloves of garlic (lehsun) , crushed
1 small sized onion , grated
4 tomatoes , boiled and pureed
1/2 cup coriander (dhania)
1 cup water
1/2 cup sweet corn (makai ke dane) , cooked
1 tsp soy sauce
2 tsp tomato ketchup
salt to taste
1 tsp chilli powder
1 tsp cornflour
1 tsp fresh cream
Method
- Method
- Heat the butter in a pan and add the bayleaves, blackpepper, garlic and onions and saute on a medium flame for a minute.
- Add the tomato puree, coriander and water and boil for 5 minutes. Remove from the flame and cool slightly.
- Strain the mixture and and add cooked sweet corn, soya sauce, tomato sauce, salt, red chilli powder and cornflour and mix well and boil for 2 minutes.
- Serve hot garnished with fresh cream.
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