Tomato Basil Noodle Soup

Name: Tomato Basil Noodle Soup
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 7-8 chopped riped tomatoes; 1 tejpatta/bay leaf; 1/4 th teaspoon black pepper powder; 1 Onion finely chopped; 1/2 small beetroot/chukander; 1/2 inch ginger; 1/2 teaspoon olive oil; 1 teaspoon sugar; 1/2 teaspoon salt or to taste; 1/2 tablespoons fresh cream(optional); 2 tablespoons boiled noodles broken into pieces; 4 basil leaves; 1 teaspoon coriander leaves (optional)

Sanchita Mittal @sm_thechef

Delhi

#weightloss
Tomato Basil Noodle Soup is flavourful, healthy and delicious with goodness of various vegetables and basil leaves. It is full of antioxidants and just perfect as a starter or appetizer for a winter evening or any party.

Sanchita Mittal @sm_thechef

Saved

Ingredients

25 minutes

4 servings

7-8chopped riped tomatoes
1tejpatta/bay leaf
1/4 th teaspoon black pepper powder
1Onion finely chopped
1/2small beetroot/chukander
1/2 inchginger
1/2 teaspoonolive oil
1 teaspoonsugar
1/2 teaspoonsalt or to taste
1/2 tablespoonsfresh cream(optional)
2 tablespoonsboiled noodles broken into pieces
4basil leaves
1 teaspooncoriander leaves (optional)

Saved

Steps

25 minutes

1

Combine the tomatoes with 2 cups of water, add the bayleaf, onion, beetroot, ginger and cook on a medium flame for 8 to 10 minutes, in a pressure cooker
2

Remove the bayleaf and discard it and allow the mixture to cool completely.
3

Blend in a mixer to a smooth purée.Strain the purée and keep aside.
4

Heat the olive in a kadhai, and
Sauté the bolied noodles for a minute
5

Add the prepared tomato mixture, mix well and cook for 1 minute.
6

Add the sugar, basil leaves, salt, pepper powder and fresh cream(optional), mix well and cook on a medium flame for 2 minutes and bring to a boil.
7

Garnish with coriander leaves and serve hot