The soup is highly nutritive.This soup is tasty and delicious and can be eaten with plain white rice.

No. of Servings: 2250gms Tomatoes (cooked)
2 tsp Butter
1 Bay leaf
¼ tsp Cinnamon Powder
¼ tsp Clove Powder
¼ tsp Cumin Powder
1 tbsp Sugar
¼ tbsp Plain Flour
1 clove Garlic (whole)
1 Spring Onion (finely chopped)
1 tbsp Parsley (finely chopped)
1-cup Fish (flaked and cooked)
1-cup Corn (tender)
2 cups Fish Stock
2 tbsp Cottage Cheese (finely grated)
Salt and Pepper to taste

1. Blend the cooked tomatoes in the blender till smooth.
2. Strain to remove seeds and peels.
3. Heat butter in a pan and add the bay leaf, garlic. Sauté for a few seconds.
4. Add tomato puree and stir well.
5. Dissolve the flour in a little water till smooth and saucy.
6. Add the sauce to the tomato mixture stirring continuously.
7. Bring to boil.
8. Add the seasoning, salt and sugar.
9. In another pan heat butter and sauté corn till soft.
10. Add spring onion, fish and parsley and cook for 4-5 minutes.
11. Add fish stock and bring to boil.
12. Add tomato soup and cottage cheese to it.
13. Boil thoroughly.
14. Serve hot with bread croutons and a swirl of fresh cream.

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