GRILLED CHEESE AND VEGETABLE SOUP

Recipes

GRILLED CHEESE AND VEGETABLE SOUP

GRILLED CHEESE AND VEGETABLE SOUP

A spicy and filling soup for cold days.

Preparation time: 20 minutes.

Cooking time: 30 minutes.

Serves 4-6.

1 large tomatoes

1 bay leaf

3/4 teacup shredded cabbage

3/4 teacup grated carrots

3 teaspoons cornflour

1 small can (225 grams) baked beans or 1/2 teacup boiled green peas

1 chopped tomato

1/2 teaspoon sugar

2 tablespoons oil salt to taste pepper to taste

For the masala bag

2 sticks cinnamon

2 cloves

4 peppercorns (powdered coarsely and tied in a piece of cloth)

For grilling

4 tablespoons grated cheese

Cut the tomatoes into big pieces, add 5 teacups of water and put to cook. When cooked, blend in a liquidizer 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. 



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