tomato soup

tomato soup
 
ingredient:
200 gr tomato, soak hot water, skin
150 gr gluten, boiled, cut dice 1 cm
50 gr pea
50 gr corn pipil
75 gr carrot, flower form
1 sdm pasta tomato
2 sdm tomato sauce
1 cm ginger, chop
500 ml vegetarian broth
1/4 sdt pepper
1/2 sdt salt
2 sdt maize flour, dissolve
1 btg celery, chop
1 sdm margarine to menumis
vegetarian broth ingredient:
200 gr bengkuang, peel, cut 6 parts
200 gr carrot, peel, cut 4 parts
2 btg celery leaf, cut 2 parts
2 sweet corn bras intact, cut 3 parts
1/2 sdt pepper
1 sdt salt
600 ml water
manner makes:
1. make vegetarian broth: boiled water with bengkuang, carrot, celery leaf, sweet corn, pepper and salt, ripe with little fire during 30 minutes, lift, filter.
2. soak tomato in hot water, hush a moment, throw away epidermis and its contents, cut tomato as big as dice 1 cm, cast aside.
3. heat margarine, tumis ginger up to fragrant, decant broth, salt, pepper, stir, ripe up to boil, lift, filter.
4. heat to return broth, insert tomato, pasta tomato, tomato sauce, gluten, pea, corn pipil, carrot, celery, pepper and salt, ripe up to boil. decant maize solution, stir, mendihkan, lift.