Ingredients
- For stock
500 gms tomatoes
150 gms carrots
3 ½ cups water Chopp the vegs and cook it in the pressure cooker for 10 mins. churn the vegs and strain with a fine sieve.
For topping Ingredients -
½ tsp red chilli powder
1 tbsp cornflour
1 tbsp butter
1 tsp sugar
½ cup milk
½ cup boiled kidney beans
1 ½ spring onions with leaves1 finely chopped
Salt and pepper to taste
Tabasco sauce to taste
Grated cheese to garnish
Method
- Heat butter, sauté capsicums for 1 min, add kidney beans and cook. Pour the stock and alow it to boil. When the stock comes to a boil add all the seasoning ingredients like salt, pepper, red chilli powder, sugar and boil for 8 to 10 mins. Mix cornflour in milk and add to the soup and boil for 2 mins, add spring onions and remove from flame. Pour the soup in a serving bowl and garnish with cheese, spring onion leaves and Tabasco sauce and serve hot.