Stuffed veggies in a tomato soup base

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 Stuffed veggies in a tomato soup base





For the stuffed veggies


Small bell peppers, tomatoes, onions, brinjal, zucchini, snake gourd, brinjal etc (can use any combination of veggies. You will need about 8-10 pieces for 500 gms mince

500 gm mince (chicken/mutton or beef)

1 tsp dried mint leaves (or half cup finely chopped fresh leaves)

½ tsp oregano

1 tsp za'atar

1 tablespoon pomegranate molasses

1 tablespoon ginger garlic paste

1 large finely chopped onion

1 tablespoon red chilli powder or chilli flakes

Salt to taste


Scoop out the inside of the vegetables gently keeping a little lid. 

Mix the rest of the ingredients nicely. And stuff the veggies.


For the tomato soup


Two large tomatoes ground to a puree.

Half tsp each not oregano, rosemary and tarragon

1 litre chicken stock or 1 Maggie stock cube with a little of water. 

1 tsp chilli paste

1 tsp ginger garlic paste

Salt to taste. 

Boil all the ingredients until the raw smell is gone. 

Reduce to a simmer and add the stuffed veggies. The soup should cover the veggies. Add bit more stock if needed. Cover and cook for 20 minutes. 


Served with pita bread.

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