Macaroni Soup Recipe | मेकरोनी सूप | Chef Sanjyot Keer

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Full recipe for Macaroni soup

Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 4

• Tomatoes 5-6 medium sized (roughly diced)
• Oil 1 tbsp
• Onions 1 medium size (chopped)
• Garlic 1 tbsp (chopped)
• Salt to taste
• Black pepper ½ tsp
• Sugar 1 tbsp
• Hot water 1 litre
• Capsicum ½ cup (diced)
• Red bell pepper ½ cup (diced)
• Yellow bell pepper ½ cup (diced)
• Sweet corn ½ cup
• Raw macaroni ½ cup
• Cornstarch 1 tbsp + water 2 tbsp
• Oregano 1 tsp
• Red chilli flakes 1 tsp
• Fresh basil 1 tsp (chopped)
• In a blending jar add the tomatoes and blend them to form a puree. Strain the puree through a sieve.
• In a wok heat oil, add onion and garlic and sauté for a minute. Add the tomato puree, add salt as per taste, black pepper powder and sugar. Cook and bring it to a boil.
• Add hot water to the tomato mixture, add all the vegetables and raw macaroni. Cook for 8-10 minutes or until macaroni is cooked.
• Add the corn starch and water mixture and cook until the soup thickens
• Add oregano, chilly flakes and fresh basil to elevate the flavor of the soup. Serve the soup hot with few toasted breads.

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