Grilled Cheese and Vegetable Soup

by Tarla Dalal

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A spicy and filling soup for cold days.

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Grilled Cheese and Vegetable Soup recipe - How to make Grilled Cheese and Vegetable Soup

Chunky Indian Soups Baked Indian Pressure Cooker Oven Presssure Cooker Soups

Preparation Time: 20 minutes. Cooking Time: 30 minutes. Total Time: 50 mins 5Serves 4 to 6.
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Ingredients

4 large sized tomatoes
1 bayleaf (tejpatta)
1/2 cup shredded cabbage
1/3 cup grated carrots
3 tsp cornflour
1 small can (225 grams) baked beans or 1/3 cup boiled green peas
1 tomato, chopped
1/2 tsp sugar
2 tbsp oil
salt to taste
black pepper (kalimirch) powder to taste

For the masala bag
25 mm (1") piece cinnamon (dalchini)
2 cloves (laung / lavang)
4 black peppercorns (kalimirch), powdered and tied into a piece of cloth

For grilling
4 tbsp grated processed cheese

Method

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.