Rasam Minestrone Soup

Rasam Minestrone Soup



 Wash and cut tomatoes into quarters



Cook tomatoes with ginger, garlic paste, green chilies cut into two and Shahi Garam Masala. Add 5 cups of water and bay leaf. Bring to a boil.


Simmer for twenty minutes on a slow flame until tomatoes are mashed completely.


After that pasta and the other diced vegetable and cook for 10 more minutes, until the pasta is cooked. If the soup is too thick for you after cooking the pasta, thin it with a little more broth or water.


Strain the mixture with a soup strainer.


Heat oil in a pan. Add cumin seeds, let them crackle. Add strained tomato liquid and season with salt.


Bring it to a boil, add sugar if it is very sour.


Finish by seasoning with a little salt and black pepper and add Madras Chutney Powder so as to give the nice fragrance and aromatic note at the end.


  • 600 gms. Tomatoes
  • 1 tbsp. Ginger Paste
  • 1 tbsp. Garlic Paste
  • 1 tbsp. Keya Shahi Garam Masala 
  • 2 no. Bay leaf
  • 1 tbsp. Chopped green coriander
  • 1 tsp. Keya Shahi Jeera 
  • 1 tbsp. Sugar (optional)
  • 1 tbsp. Oil
  • 2 no. Green chili
  • As per taste Keya Salt 
  • 2 carrots, washed and chopped Keya Shahi Jeera
  • 2 sticks celery, chopped
  • 1 zucchini, chopped
  • 1 small leek, washed and chopped
  • 1 large potato, scrubbed and diced
  • ½ cup mixed small pasta shapes
  • Keya Madras Chutney Powder 

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