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Tomato and Mushroom Soup
Ingredients
| 3 | tomatoes, chopped |
| 4 | button mushrooms, chopped |
| 1 | onion, sliced |
| 1 | potato, grated |
| 1 tsp | red chilli powder |
| 2 tsp | black pepper powder |
| salt, to taste | |
| 2 tsp | lemon juice |
| 1 tsp | ginger paste |
| 1 tsp | garlic paste |
| oil for frying |
Method
Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
Combine tomatoes, chili powder and lemon juice in a blender and process until pureed.
Deep fry onion sliced and set aside.
Take a frying pan, add 1 or 2 drops of oil and add ginger and garlic paste. Cook for 45 seconds over medium heat.
Add tomato puree to the pan and cook for 2 minutes, add grated potato and salt and cook for another 2 minutes.
Add sliced mushroom to the pan and cook, covered, for 3 minutes.
Add black pepper and mix well, cook for another minute. Adjust seasoning if necessary.
Deep fry onion sliced and set aside.
Take a frying pan, add 1 or 2 drops of oil and add ginger and garlic paste. Cook for 45 seconds over medium heat.
Add tomato puree to the pan and cook for 2 minutes, add grated potato and salt and cook for another 2 minutes.
Add sliced mushroom to the pan and cook, covered, for 3 minutes.
Add black pepper and mix well, cook for another minute. Adjust seasoning if necessary.
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