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LIGHT TOMATO BROTH

ELEMENTS:
1 tbsp butter
1 ½ cup onions, sliced
2 ½ goblet tomatoes, piece
FOR TANG:
¼ coriander powder
¼ tsp cumin powder
¼ tsp chaat masala a pinch of red chilli powder
¼ tsp peppercorns, trodden
Salty to tang
1 tsp lemon sap
6 cups vegetables stock
1 tsp sugar
2 tbsp milk
2 tbsp low fat cream
FOR DECORATE:
Unsullied basil or swirl of cream
TO DISH UP:
Brown bread croutons
PROCESS:
1. thaw the butter in a heavy-based pan; fry up the onions awaiting pink, then put in the carrots and tomatoes; cook on average warmth for 5-7 minutes.
2. Put in the flavor, and lemon sap; blend well and then pour the stock and mix always, then fetch to simmer. Cook on boil for 5-7 minutes until broth is chunky, take away from warmth and pass through a sieve.
3. Heat up the strained potage; add a teaspoon of sugar and heat once more for two minutes; adjoin milk and cream, mix well and boil for a minute then pour into broth bowls.
4. Decorate with unsullied basil or a swirl of cream and dish up warm with brown bread croutons.