Tomato and Corn Soup

Ingredients

• 3 medium tomatoes, cut into big cubes
• ¼ cup corn kernels, boiled
• 2 tbsps cream style sweetcorn
• 1 tbsp oil
• 1 medium onion, roughly chopped
• 1 tbsp chopped garlic
• 2 bay leaves
• ½ medium carrot, cut into big cubes
• Salt to taste
• 2 tsps black pepper powder
• Fresh mint sprigs, for garnishing 

Method

1. Heat oil in a deep non-stick pan, add onion and garlic and sauté for a minute. Add bay leaves and carrot and mix well. Add tomatoes, salt and black pepper powder and mix well. Add 1 cup water and cook for 10-12 minutes. 
2. Add cream style sweetcorn and mix well. Cover and continue to cook, on medium heat, for 5 minutes. 
3. Switch off heat, cool, strain, discard the bay leaves and grind the residue to make a smooth paste and set aside.
4. Add the strained liquid to the same deep non-stick pan along with ground paste and mix well. 
5. Add corn kernels and mix well. Adjust seasonings if required. Bring the soup to a boil. 
6. Serve piping hot garnished with sprigs of mint leaves.

Nutrition Info