Cheesy Tomato Soup With Macaroni Pasta

PREPARATION

1. Heat 1 tablespoon oil in a pressure cooker, add 2 teaspoon garlic stir once , then add 40 grams onion.
2. Stir and cook for a minute then add 240 grams tomatoes. Mix well.
3. Now, add 700 milliliters water stir once, then cover the lid.
4. Pressure cook it until 2 whistles.
5. Now, let the pressure release by itself and remove it from the heat.
6. When it cools down, transfer it to a blender and blend it properly.
7. Now with the help of a strainer, strain the blended liquid in a bowl and keep aside.
8. Heat 1 tablespoon oil in a wok, add 1 tablespoon garlic, 2 teaspoons ginger and stir well.
9. Now add 50 grams onion and cook for 1-2 minutes.
10. Then, add 50 grams carrot, 80 grams green and purple cabbage, 30 grams green beans, and 1 tablespoon coriander stems
11. Sauté for 2-3 minutes on medium heat.
12. Now, add 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon powdered sugar and mix well.
13. Cover and cook for 5 minutes on medium heat.
14. Remove the lid, stir once and add 40grams tomatoes and mix well.
15. Now add 100 grams boiled macaroni pasta, 1 teaspoon chilli flakes, 1 teaspoon oregano, 1/4 teaspoon dry basil and stir properly.
16. Then, add 2 tablespoons ketchup and give it a nice mix.
17. Add prepared blended mixture, stir , then add 40 grams processed cheese, 1 tablespoon coriander and mix well.
18. Stir well and cook for 2-4 minutes on low heat.
19. Remove the wok from heat
20. Garnish with chopped coriander.
21. Serve hot.