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Tomato Macaroni Soup Recipe | Quick & Easy Pasta Soup | चटपटा टोमेटो पास्ता सूप | Chef Sanjyot Keer
Ingredients
- Onion
- Tomato6 nos
- Chili pepper1 no
- Garlic10–12 cloves
- Cilantroa handful
- Salta pinch
- Oil1 tbsp
- Chili powder2 tsp
- Garam masala¼ tsp
- Cumin · powder½ tsp
- Black pepperto taste
- Oregano1 tsp
- Black salta pinch
- Ketchup1 tbsp
- Sugara pinch
- Carrot
- Green bean7–8 nos
- Bell pepper
- Sweet corn⅓ cups
- Macaroni pasta75 g
- Lemon1 tsp
Instructions
- Put the soup base ingredients (onion, tomatoes, green chilli, garlic, coriander stems, a large pinch of salt, oil, Kashmiri chilli powder, garam masala and cumin powder) in a pan over high heat and let them heat through.
- Cook over high heat until the tomatoes soften, then add hot water, cover and cook over medium-low heat until completely mushy, stirring now and then.
- Turn off the heat and let the mixture cool completely. Blend it with water into a fine puree.
- Strain the puree into a kadhai or saucepan, add hot water to a slightly thin consistency, then stir in black pepper, oregano, black salt, ketchup and sugar. Bring to a boil and simmer for a few minutes.
- Add the macaroni and all the diced vegetables, and cook for 8-10 minutes, until the pasta is cooked.
- Taste and adjust the seasoning and consistency, then stir in lemon juice and fresh coriander.
Summarized from Your Food Lab's video. Watch it for the details.
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GarlicOnionTomatoLemonCarrotBell pepperPastaSweet corn
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