Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, garlic fenugreek leaves bread bowl with carrot & tomato soup. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Garlic Fenugreek Leaves Bread Bowl with Carrot & Tomato Soup is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Garlic Fenugreek Leaves Bread Bowl with Carrot & Tomato Soup is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have garlic fenugreek leaves bread bowl with carrot & tomato soup using 20 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Garlic Fenugreek Leaves Bread Bowl with Carrot & Tomato Soup:

1. Prepare For yeast proofing:
2. Prepare ½ cup (100 ml) Milk
3. Get ½ tbsp. (~3-4 gms) Yeast:
4. Get 1 tsp Sugar
5. Take For the dough:
6. Prepare 1 cup (150 gms) Wheat Flour:
7. Prepare 1 ½ tbsp (13-15 gms, room temperature) Butter:
8. Take 1/2 tsp Roasted Garlic seeds:
9. Make ready ½ cup (room temperature) Water:
10. Prepare ½ cup (40 gms, finely chopped) Fenugreek leaves:
11. Take as per taste Salt (if using unsalted butter)
12. Get For the carrot tomato soup
13. Take 1 (100 gms, chopped) Tomato:
14. Prepare 2 (125 gms, peeled and chopped) Carrots:
15. Get 1 (60 gms, peeled and chopped) Onion:
16. Take 1 clove (peeled) Garlic:
17. Get 1/2 cup Water:
18. Make ready 1/2 tsp Cumin seeds powder:
19. Prepare as per taste Salt
20. Get as per taste Black pepper

Instructions to make Garlic Fenugreek Leaves Bread Bowl with Carrot & Tomato Soup:

1. For yeast proofing: Take milk in a bowl and add sugar to it. Make the milk lukewarm. Add yeast to the milk and stir vigorously. Cover the bowl and let it rest in a warm place for 10-12 minutes or until frothy.
2. Yeast is proofed.
3. For the dough: Take wheat flour in a bowl. Add garlic seeds, methi leaves, salt, and butter. Mix well.
4. Knead the dough continuously for other 8-10 minutes.
5. Keep the dough in a greased bowl covered for about 2-3 hours or until the dough gets doubled in size.
6. Punch the dough and knead again. Take small bowls in which you will be baking the bread. Divide the dough into 3 equal parts and keep them in the bowls. Keep them for resting again for 30-40 minutes.
7. For the carrot tomato soup: Take the vegetables in a bowl, add ¼ cup of water and boil them in a pressure cooker for 3 whistles.
8. Let the pressure release by itself. Let the vegetables cool. Grind them into a smooth paste. Strain the mixture.
9. Add salt, cumin seeds powder, and black pepper and boil once more.
10. Carrot tomato soup is ready!
11. Preheat the oven to 200 degree Celsius. Brush the dough with milk.
12. Keep the bread bowls in the oven and let bake for 20 minutes or until the crust becomes brown. Take out the bowls from the oven. Let cool for a few minutes and remove the bread from the bowl.
13. Now scoop out the center of the bread from all 3 pieces of bread.
14. We have our bread bowls ready. Fill in the carrot and tomato soup and garnish with butter and coriander leaves. Serve immediately.
15. Drooling “Garlic Fenugreek Leaves Bread Bowl with Carrot and Tomato Soup” is ready!

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