Grilled Cheese and Vegetable Soup
by Tarla Dalal
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Added to 240 cookbooks
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A spicy and filling soup for cold days.
- 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.
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