Tangy Tomato Macaroni Soup

Name: Tangy Tomato Macaroni Soup
Yield: 4 servings
Cuisine: Indian
Ingredients: 5-6 big tomatoes; 1 cup chopped capsicum; 1 cup chopped carrot; 1 cup elbow macaroni; 4 cup vegetable stock or water; 2 tbsp chopped garlic; 1 tsp chopped green chilli; 1/2 tsp black Pepper; 1 tsp red chilli flakes or pd; 1 tbsp soya sauce; 1 tsp orageno; 1 tsp corn flour; Salt as per taste; 3 tsp oil; For vegetable stock; 1 chopped onion; 1 chopped potato; 1 chopped carrot; 5-6 French beans chopped

Laju Gehani @cook_13706784

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Laju Gehani @cook_13706784

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Ingredients

30-40 mnts

4 servings

5-6big tomatoes
1 cupchopped capsicum
1 cupchopped carrot
1 cupelbow macaroni
4 cupvegetable stock or water
2 tbspchopped garlic
1 tspchopped green chilli
1/2 tspblack Pepper
1 tspred chilli flakes or pd
1 tbspsoya sauce
1 tsporageno
1 tspcorn flour
Salt as per taste
3 tspoil
For vegetable stock
1chopped onion
1chopped potato
1chopped carrot
5-6French beans chopped

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Steps

30-40 mnts

1
2

To make vegetable stock
3

Take 4 1/2 cup water add onion,potato,carrot and beans.
4

Boil it for ten mnts. Remove from fire.
5

Strain vegetable stock is ready.
6

Roast tomatoes on slow fire for 30 seconds
7

Cool and remove skin of tomatoes.
8

Make tomato puree by grinding tomatoes.
9

Keep aside.
10

Heat oil in pan add chopped garlic and green chili Cook add vegetable stock.
11

Now add macaroni Cook for 10 mnts.
12

Add chopped carrot and capsicum
13

Add it in soup mix
14

Serve hot with garlic bread
15

Cool little now add salt,black pepper,red chilli,soya sauce, oregano mix.
16

In small mix corn flour and water.