Garlic Fenugreek Leaves Bread Bowl with Carrot and Tomato Soup

Garlic Fenugreek Leaves Bread Bowl with Carrot and Tomato Soup step by step instructions:

Ohh, such a big name. Isn’t it? Well, let me tell you one thing, the entire recipe is very simple to make; it’s just the name which is long.
I made "garlic and fenugreek leaves" bread in the shape of a bowl and emptied the center of the bread. Then I poured the carrot tomato soup into the cavity. This is just so drooling and delicious. The combination of flavors is simply awesome.

Let us start cooking!!!

Ingredients:
For yeast proofing:
Milk: ½ cup (100 ml)
Yeast: ½ tbsp. (~3-4 gms)
Sugar: 1 tsp
For the dough:
Wheat Flour: 1 cup (150 gms)
Butter: 1 ½ tbsp (13-15 gms, room temperature)
Roasted Garlic seeds: ½ tsp
Water: ½ cup (room temperature)
Fenugreek leaves: ½ cup (40 gms, finely chopped)
Salt as per taste (if using unsalted butter)
For the carrot tomato soup
Tomato: 1 (100 gms, chopped)
Carrots: 2 (125 gms, peeled and chopped)
Onion: 1 (60 gms, peeled and chopped)
Garlic: 1 clove (peeled)
Water: ½ cup
Cumin seeds powder: ½ tsp
Salt as per taste
Black pepper as per taste

Method:
For yeast proofing:
1. 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.

For the dough:
3. Take wheat flour in a bowl. Add garlic seeds, methi leaves, salt, and butter. Mix well.

4. Add the proofed yeast to the flour and mix well.

5. Knead the dough continuously for other 8-10 minutes.

6. Keep the dough in a greased bowl covered for about 2-3 hours or until the dough gets doubled in size.

7. Punch the dough and knead again.
8. 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.

9. The dough is ready!

For the carrot tomato soup:
10. Take the vegetables in a bowl, add ¼ cup of water and boil them in a pressure cooker for 3 whistles.

11. Let the pressure release by itself. Let the vegetables cool. Grind them into a smooth paste. Strain the mixture.

12. Add salt, cumin seeds powder, and black pepper and boil once more.

13. Carrot tomato soup is ready!

For baking the bread:
14. Preheat the oven to 200 degree Celsius.
15. Brush the dough with milk.

16. Keep the bread bowls in the oven and let bake for 20 minutes or until the crust becomes brown.
17. Take out the bowls from the oven. Let cool for a few minutes and remove the bread from the bowl.

18. Now scoop out the center of the bread from all 3 pieces of bread.

19. We have our bread bowls ready.
20. Fill in the carrot and tomato soup and garnish with butter and coriander leaves. Serve immediately.

21. Drooling “Garlic Fenugreek Leaves Bread Bowl with Carrot and Tomato Soup” is ready!

Tips:
1. The bread must not be very soft as when we pour the soup into the bread; the bread should not moisten quickly.
2. If the yeast does not proofs then either the milk was not warm enough or the yeast has turned bad.
3. The tomato-carrot soup can be replaced by any soup of your choice.

See you soon with a new recipe till then Happy Cooking!!!