Tomato Basil Noodle Soup

Combine the tomatoes with 2 cups of water, add the bayleaf, onion, beetroot, ginger and cook on a medium flame for 8 to 10 minutes, in a pressure cooker

Remove the bayleaf and discard it and allow the mixture to cool completely.

Blend in a mixer to a smooth purée.Strain the purée and keep aside.

Heat the olive in a kadhai, and
Sauté the bolied noodles for a minute

Add the prepared tomato mixture, mix well and cook for 1 minute.

Add the sugar, basil leaves, salt, pepper powder and fresh cream(optional), mix well and cook on a medium flame for 2 minutes and bring to a boil.

Garnish with coriander leaves and serve hot