Tomato soup

  • 1/2 kg tomatoes (or 1 large tin preserved tomatoes)
  • 1 onion, finely chopped
  • 1 carrot, chopped
  • 1/4 cup butter
  • 1 celery leaf, finely choppped
  • 1 tspn corn flour
  • 1 cube chicken stock (for extra taste)
  • Salt
  • Pepper
  • 1 tspn sugar
Preparation Method: 

Heat the butter in a saucepan and roast the onions. Add some water, the corn flour and stir in order to dissolve the corn flour. Add 5 cups of water, the rest of the ingredients and simmer until the vegetables are tender. Remove from heat. Sieve soup if you desire. Serve hot.

Chef's Name: 
Fatema E Quilonwala