The name souperoni is nothing but the addition of macaroni in this lightly hot and tangy soup. The souperoni is perfect for a cold day and a nice way to make kids have soup.
3 ripe tomatoes, blanched
1 large clove of garlic, chopped
1 tsp veg oil
½ tsp chilly powder
1 tsp soya sauce
1 tbsp tomato sauce
2 tbsp chopped spring onion
Salt to taste
½ tsp sugar
1 tsp corn flour diluted in 3 tbsp water
a handful of macaroni
¼ tsp white pepper or black pepper powder
heat oil in a pan and stir the garlic till the raw smell goes off (the garlic should remain white), drain from the oil. Turn off heat. Place the sautéed garlic and blached and chopped tomatoes in a blender and grind to a fine paste (do not add water).
Heat the pan (in medium flame) with the remaining oil and add the chilly powder and macaroni. Saute for about 5 seconds and add the soya sauce, tomato sauce and sugar. Stir for few seconds and add the pureed tomatoes and salt. Stir well and let the mix boil. When the macaroni is almost cooked add the corn starch. Bring the souperoni to boil and spring the pepper powder and spring onions. Turn off heat and serve hot.