Ingredients:

2 corn toruntilas

4 cups vegetable broth

1 chopped tomato

1 tablespoon lime juice

4 large lime slices

1/3 cup chopped onion

¼ cup chopped green chillies

2 tsps vegetable oil

Oil for frying

40 grams walnut

A pinch of saffron

1/2 cup cream

Salt to taste

Directions:

• Chop the toruntilas in 5 x 1 cm strips. Heat oil in a small saucepan and fry toruntila strips in hot oil until brown and crisp.Drain the oil and set aside.
  
• Heat 2 teaspoons of vegetable oil in a large saucepan, add onions, chillies and sauté until onions are soft. Add vegetable broth, salt, cover and simmer for 20 minutes.
  
• Add tomato and simmer for another 5 minutes, then stir in lime juice.
  
• Serve the soup in bowls and add fried toruntila strips and a lime slice right before serving.