| INGREDIENTS |
| Tomatoes |
2
(medium sized) |
| Onion |
1 |
| Bay
leaf |
1 |
| cornflour |
1
tsp |
| Peppercorn |
1-2 |
| Pepperpowder |
1/4
tsp |
| Salt |
To
taste |
| Toasted
bread |
1
slice |
| METHOD |
| 1. |
Saute
the chopped onion, sliced tomatoes & whole spices. |
| 2. |
Add
water, bring to boil, reduce the heat & simmer for 15-20
minutes. Mix in a blender. |
| 3. |
Pass
through a sieve & season. |
| 4. |
Serve
hot in a soup bowl garnished with croutons. |
|
NUTRITIVE
VALUE (per
soup bowl) |
| Energy |
125
cal |
| Carbohydrates |
70.4
g |
| Protein |
3.22
g |
| Fat |
0.44
g |
|
|
