Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos: February 2015

Wednesday, 25 February 2015

Tomato Soup Recipe In Hindi Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Tomato Soup Recipe In Hindi Biography

Source:- Google.com.pk

Tomato soup:
To make the tastiest tomato soup you’ll ever experience wait until the tomatoes are at their most ripe and juicy, around September

Ingredients

    1-1¼kg/2lb 4oz-2lb 12oz ripe tomatoes
    1 medium onion
    1 small carrot
    1 celery stick
    2 tbsp olive oil
    2 squirts of tomato purée (about 2 tsp)
    a good pinch of sugar
    2 bay leaves
    1.2 litres/ 2 pints hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)

Method

    Firstly, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.
    Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don’t stick to the bottom of the pan.
    Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake – this will keep everything well mixed.
    Slowly pour in the 1.2 litres/ 2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
    Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it’s about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup’s smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that’s left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)
Best Tomato Soup Ever:
Ingredients

1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley

Directions

To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.

Now dump in the diced tomatoes and stir to combine. Add the tomato juice.

Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)

Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.

Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.

Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.

Serve the soup warm!
Tomato soup:
Ingredients
2 carrots

2 sticks celery

2 medium onions

2 cloves garlic

olive oil

2 organic chicken or vegetable stock cubes

2 x 400 g tinned plum tomatoes

6 large ripe tomatoes

1 small bunch fresh basil

sea salt

freshly ground black pepper
Method

I bet you didn't know it was so easy to make your own tomato soup – this basic recipe won't take more than 45 minutes, depending on how fast you chop, so it's a great one to have up your sleeve. Give it your own twist by adding some of your favourite herbs and spices; try making it thick or thin, chunky or smooth – the possibilities are endless…

To make your soup:
Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Put a large pan on a medium heat and add a couple of lugs of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.

Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.

Put the stock cubes into a jug or pan and pour in 1.5 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the pan with your tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!) Give it a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.

To serve your soup:
Remove the pan from the heat. Season with salt and pepper and add the basil leaves. Using a hand blender or liquidizer, pulse the soup until smooth. Season again before dividing between your serving bowls.

Tomato Soup Recipe In Hindi Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Tomato Soup Receipe Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Tomato Soup Receipe Biography

Source:- Google.com.pk

Tomato soup:
To make the tastiest tomato soup you’ll ever experience wait until the tomatoes are at their most ripe and juicy, around September

Ingredients

    1-1¼kg/2lb 4oz-2lb 12oz ripe tomatoes
    1 medium onion
    1 small carrot
    1 celery stick
    2 tbsp olive oil
    2 squirts of tomato purée (about 2 tsp)
    a good pinch of sugar
    2 bay leaves
    1.2 litres/ 2 pints hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)

Method

    Firstly, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.
    Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don’t stick to the bottom of the pan.
    Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake – this will keep everything well mixed.
    Slowly pour in the 1.2 litres/ 2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
    Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it’s about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup’s smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that’s left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)
Best Tomato Soup Ever:
Ingredients

1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley

Directions

To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.

Now dump in the diced tomatoes and stir to combine. Add the tomato juice.

Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)

Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.

Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.

Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.

Serve the soup warm!
Tomato soup:
Ingredients
2 carrots

2 sticks celery

2 medium onions

2 cloves garlic

olive oil

2 organic chicken or vegetable stock cubes

2 x 400 g tinned plum tomatoes

6 large ripe tomatoes

1 small bunch fresh basil

sea salt

freshly ground black pepper
Method

I bet you didn't know it was so easy to make your own tomato soup – this basic recipe won't take more than 45 minutes, depending on how fast you chop, so it's a great one to have up your sleeve. Give it your own twist by adding some of your favourite herbs and spices; try making it thick or thin, chunky or smooth – the possibilities are endless…

To make your soup:
Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Put a large pan on a medium heat and add a couple of lugs of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.

Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.

Put the stock cubes into a jug or pan and pour in 1.5 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the pan with your tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!) Give it a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.

To serve your soup:
Remove the pan from the heat. Season with salt and pepper and add the basil leaves. Using a hand blender or liquidizer, pulse the soup until smooth. Season again before dividing between your serving bowls.

Tomato Soup Receipe Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

How To Make Tomato Soup At Home Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

How To Make Tomato Soup At Home Biography

Source:- Google.com.pk

Recipe: Chunky Tomato and Basil Soup:
Chunky Tomato and Basil Soup

    3 pounds tomatoes, cut in half lengthwise
    1/4 cup olive oil
    2 tablespoons butter
    1 large onion, diced
    6 garlic cloves, minced
    1 (28-ounce) diced tomatoes, with their juice
    1 teaspoon dried thyme leaves
    1 teaspoon dried basil
    1/4 teaspoon crushed red pepper flakes
    4 cups vegetable or chicken stock
    2 cups fresh basil leaves, packed

Directions

    Preheat the oven to 400 degrees F.
    Toss together the tomatoes with the olive oil, salt, and pepper. Spread the tomatoes on a baking sheet. Roast for 25 minutes.
    In a Dutch oven over medium heat, melt the butter.
    Saute the onions and garlic with salt and pepper for 5-6 minutes until softened.
    Add the canned tomatoes, thyme, dried basil, red pepper flakes and vegetable or chicken stock.
    Add the oven-roasted tomatoes, including the liquid on the baking sheet.
    Bring to a boil; simmer uncovered for 20 minutes.
    Add fresh basil just before serving.

Note: Serve with toasted baguette.
When it comes to wintertime cooking, soup really hits the spot. When it's cold outside, hearty bowls warm the soul. When you're under the weather, soups offer comfort and easy-to-digest nourishment.

And when it comes to winter's ultimate food party – the Super Bowl on Feb. 1 – having a slow cooker full of delicious soup is sure to please the crowd (and offer a much-needed break from all the bags of junk food that are associated with football's biggest game).

And there's no shortage of soup variations, thanks to recent cookbooks that showcase the dish's versatility.

Recipes included with this story: Chickpea-Tomato Soup; Creamy Roasted Carrot Soup With Pine Nut-Caper Topping; Nanny Annie's Barley-Mushroom Soup; Red Wine Beef Stew; White Bean & Portobello Stew; White Miso Soup With Mussels and Chiles; Winter Nights Chili.

On the robust end of the spectrum, there's Winter Night's Chili from celebrity chef Jamie Oliver, which features slow-braised beef brisket and pork belly that is fall-apart tender. The same can be said of the Red Wine Beef Stew from the editors of Southern Living magazine.

Blended soups offer the illusion of richness when they aren't loaded down with heavy cream. Eugene cook Morgan Eccleston's recipe for Chickpea-Tomato Soup offers the comforting flavors of old-fashioned tomato soup (without the cans or all the preservatives). Food & Wine editor Dana Cowin perfected her Creamy Roasted Carrot Soup With Pine Nut-Caper Topping with some advice from Portland chef Jenn Louis, who advised her to only fill a blender halfway to keep the soup from splattering everywhere. Even with the addictive topping, it runs around 300 calories per serving.

And because vegetables are frequently the stars of the soup pot, there are plenty of vegetarian and vegan recipes, including Kristy Turner's White Bean & Portobello Stew, and Joanna Pruess' Barley-Mushroom Soup, which is vegan if made with vegetable or mushroom broth.

Whichever soup you make, following a few general rules helps guarantee success.

    Consistency: It's easier to thin out a thick soup than it is to thicken a thin soup. If adding liquid to thin the soup, start by just adding a tablespoon or two, and then add more a tablespoon at a time until you reach your desired consistency.
    Boosting flavors: Browning meat brings out its full flavor and gives it an appealing color, and when you add broth, browned bits that cling to the bottom of your soup pot are released, adding layers of flavor to the finished soup. The same principle applies to sautéing onions or roasting vegetables, which concentrates their flavors in a way you don't get from a simple simmer.
    Go easy on the salt: Once you add salt, you can't take it out. It's better to be conservative and let eaters add salt to their own taste than go overboard with sodium. And be aware that the level of saltiness in soup can change over time. In soups with lots of robust flavor, salt may retreat into the background. In soups that simmer a long time, the broth may reduce, making it saltier.
Comfort food is a perennial favorite, and if you ask Chicago chef Stephanie Izard, memories play a big part in its appeal.

“These foods are incredibly nostalgic. Everyone likes to share how their mom made it or the best place they’ve eaten it,” says the Top Chef winner, the show’s first female champ, and author of Girl in the Kitchen ($22, amazon.com).

But this kitchen whiz can’t resist putting her own spin on things by using unexpected flavors—after all, the dish that cinched her Top Chef victory artfully combined mushrooms, pistachios, and blackberries. Yet when it comes to reimagining classics, “You don’t want to change things so much that people don’t recognize them,” says Izard, purveyor of the always-packed Girl & the Goat restaurant and the diner-style Little Goat. “Stay true to the basics, but add more flavorful ingredients. Guests will say, ‘Wow, it tastes even better than I remember!'”

PHOTOS: The 25 Most Mouthwatering Instagram Accounts to Follow

Tomato & Apple Soup

Serves: 6 to 8

Cider and apples subtly sweeten and rev up the tomato flavor. “The additions don’t make it harder to prepare,” says Izard. “But they do make it taste so much more intriguing.” Sambal, a blend of chilis, salt, and vinegar, gives it a kick.

Ingredients

2 tbsp butter
1 large yellow onion, diced
3 cloves garlic, sliced
3 Honey Crisp (or Fuji) apples, peeled, cored, and sliced
½ cup tomato paste
1 tbsp Dijon mustard
1 tbsp sambal (Huy Fong sambal oelek chili paste; $5 per 8 oz., amazon.com or local Asian markets)
½ cup dry white wine
2 16 oz. cans whole peeled tomatoes (and juice)
4 cups apple cider
¾ cup heavy cream, divided in half
Salt and pepper to taste

Directions

1. In a large soup pot, melt butter over medium heat. Add onions, garlic, and a pinch of salt. Sauté for 10 minutes until pale and tender.
2. Add apples, tomato paste, mustard, sambal, and white wine. Let wine reduce by half (5–7 minutes).
3. Add tomatoes and cider; bring to a boil. Reduce heat and simmer for an hour.
4. Pour half the soup in a blender. Purée with one part of the cream until smooth. Repeat with the second batch and combine it all together. Season to taste with salt and pepper.

How To Make Tomato Soup At Home Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Tomato And Basil Soup Recipe Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Tomato And Basil Soup Recipe Biography

Source:- Google.com.pk

Abundance' tomato soup with basil oil:
Ingredients

    For the basil oil

    large bunch fresh basil, leaves picked, stalks finely chopped

    sea salt

    200 ml extra virgin olive oil
    For the soup

    olive oil

    2 cloves garlic, peeled and sliced

    2 kg mixed tomatoes, very ripe

    good-quality red wine vinegar
Method

If your tomato plants are groaning under the weight of all their ripe fruit, or even if you've just got some over-ripe tomatoes to use up, then this is a great soup to have up your sleeve. As long as your tomatoes are really ripe you'll end up with a wonderfully sweet soup no matter what type of tomatoes you've used. The basil oil is also great for drizzling over salads, pastas or pizzas so if you want to keep it for a couple of weeks, just strain it through a sieve and store it in a sterile jar.

To make the basil oil, put a few of the basil leaves in a bowl of cold water for later, then place the rest in a mortar. Add a pinch of salt and use a pestle to bash the basil leaves until they have broken down into a dark green paste. Transfer the paste to a jug and add your extra virgin olive oil. Mix together well.

To make the soup, add a lug of olive oil to your biggest pan over a medium heat. Add the basil stalks to the pan with the sliced garlic. Fry for about a minute then add all the tomatoes. Stir in 150ml of water and bring to the boil. Reduce to a medium heat and let the tomatoes cook for 5 minutes until they are slightly broken down. If your tomatoes are nice and ripe they'll be naturally sweet and soft, which means you won't need to cook the soup for too long.

Remove the soup from the heat, add a splash of red wine vinegar then carefully blitz with a hand blender until you get a consistency that's to your liking.

Serve in warm bowls with a spoonful of bright green basil oil swirled on top and sprinkled with the reserved basil leaves. You can even eat any leftovers cold from the fridge for a really fresh, light soup.

Six-ingredient Basil Tomato Soup Recipe:
Ingredients

    2 cans (28 ounces each) crushed tomatoes
    1 can (14-1/2 ounces) chicken broth
    18 to 20 fresh basil leaves, minced
    1 teaspoon sugar
    1 cup heavy whipping cream
    1/2 cup butter
Directions

    In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted. Yield: 9 servings.

Roasted Tomato Basil Soup:

Ingredients

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Tomato And Basil Soup Recipe Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Saturday, 21 February 2015

How To Prepare Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

How To Prepare Tomato Soup Biography

Source:- Google.com.pk

Tomato soup with a Skyrim twist. Follows closely to the recipe in The Elder Scrolls V: Skyrim. A great remedy to cold nights in Whiterun or Solitude.

2 large Leeks (3 small)
1 TB Butter
2 cups Broth of Vegetables
1 pound Tomatoes (pureed)
1 TB Garlic
1/4 tsp from Salt Pile
1 tsp Basil
1 tsp Black Pepper

Info on Skyrim's tomato soup: http://elderscrolls.wikia.com/wiki/Tomato_Soup
Restores 10 HP and 10 stamina!
Step 1: Preparing the Leeks

The Skyrim recipes includes leeks. They are from the onion family and give a subtle flavor to the soup.

1. Cut the beard and leafy stalks off of the leeks.
2. Cut into the leeks lengthwise, splitting them but not cutting them in half. Throughly wash the inside of the leeks in cold water, as they can collect dirt.
3. Dice the leeks after washing.
Step 2: Making the Soup

1. Melt the butter in a large stock pot. Add the leeks and saute for 15 minutes. Add in the basil and garlic and continue to cook for 5 more minutes.
2. Add in the vegetable stock and tomato puree. Season with salt and pepper to taste. Simmer over medium heat for 20 minutes.

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Chickpea, Kale, and Tomato Soup:
This hearty tomato soup has great Middle Eastern textures and flavors. It packs some serious punch with fresh ginger, chickpeas, cumin, and chili powder (as well as a host of nutritional benefits). Chickpeas are the star, and for more reasons than simply their taste. They are a great source protein and fiber, too.

I recommend making this soup on a Sunday and then heating it up throughout the week whenever you crave something light, but still warm and filling. It's a figure-friendly, delicious way to seek comfort. Enjoy!
Recipe: Chickpea, Kale, and Tomato Soup
Chickpea, Kale, Tomato Soup

Makes approximately 8 cups of soup.

What You'll Need:

1 small red onion, diced
1 large zucchini, diced
1 tablespoon fresh ginger, minced
1/4 teaspoon salt
1 tablespoon olive oil
1 28oz. can whole peeled tomatoes
2 cups canned chickpeas, drained and rinsed
6-8 stalks kale, roughly chopped
1 large fresh tomato
3 teaspoons cumin powder
1 teaspoon chili powder
Water

What to Do:

    Heat a medium-sized pot (with tall sides) over medium-high heat. Add the olive oil, onion, zucchini, and ginger. Season with salt to taste.
    Once the onion is translucent, add enough water to cover the cooked vegetables, the canned tomatoes (with the juice), kale, fresh tomato, chickpeas, chili, and cumin.
    Bring to a boil. Then, reduce heat to low and let simmer with the lid on for 25 minutes, stirring occasionally.
    Once finished, you have two options: Enjoy it chunky style as-is, or wait for it to cool and blend until creamy! (The photo shows the creamy version.)

How To Prepare Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos