Tomato Soupmeters - 500 g (5 to 6)
Ginger - 1 inch long piece
Carrot - 1 (finely chopped)
Broccoli - 1 (finely chopped)
Cream - 2 tablespoons
Green Coriander - 2 table spoons (finely chopped)
Corn Floor - 1 Table Spoon
Butter - 1 tablespoon
Salt - 1 teaspoon or as per taste
Black pepper / white pepper - 1/4 teaspoon
Black salt - Cut 1/4 small spoonfuls of ginger and grind them into fine flour.
Put 1/2-3/4 cup of water in this vessel in a vessel and keep it on the gas for boiling for 7 to 8 minutes. After the tomatoes boil, keep them slightly cooler. After this, filter the boiled tomato paste by sieve it and take out the tomatoes juice in the vessel.
Pour corn flour and some water in a bowl until the stem is finished. Afterwards, put half a cup of water in it and keep it together.
Heat the pan and add 1 or 2 teaspoon butter to it. After the butter melts, add broccoli and carrots and fry them until it becomes soft. After this, keep them covered.
Put 3 cups of water in tomatoes juice and keep boiling. Also add Corn Floor solution to it and mix it. Mix well with salt, pepper and black salt. Cover the soup and let it boil. After boiling in the soup, let it cook for 4 to 5 minutes on medium flame and cook.
After 5 minutes, the soup is ready. Take it out in a bowl. Add some green coriander in the soup and mix it with a little cream on the soup.