SOYA TOMATO SHORBA
|
Vegetable Stock |
350 ml |
|
Soya milk |
200 ml |
|
Soya flour |
60 gm |
|
Garlic |
6 gm |
|
Bay leaves (Tej patta) |
4 gm |
|
Tomato Puree |
300ml |
|
Soya Refined Oil |
80 ml |
|
Soya paneer |
30 gm |
|
Pepper |
4 gm |
|
Salt & Coriander Leaves |
To taste |
Cut 20 gm of Soya paneer into tiny cubes and grate the rest. Heat the 20 ml Soya refined oil in thick-bottomed pan. Add bay leaves, pepper and Soya flour. Sauté till they become light brown crumbs. In a separate pan, heat the remaining Soya oil. Add finely chopped garlic and tomato puree. Now add the ingredients of the first pan and the vegetable stock and boil for about 5 minutes. Strain the broth and gradually pour Soya milk, stirring continuously. Add salt and Soya paneer cubes and boil for about 2 minutes. Garnish with grated tofu and chopped coriander leaves.