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Indian Spicy Tomato soup, this soup is deliciously spicy, completely vegetarian, has no cholesterol, it is ready in a jiffy, tastes wonderful, and acts as a lovely side-dish or appetizer. Serve it with a heavy curry/rice combo and some papadams and you are in heaven.

 

Serves 4
Preparation time: 25 mins
Cooking time: 20 mins

 

Indian Spicy Tomato Soup Ingredients:

• 500 g (1 lb) ripe tomatoes, blanched, skins removed or 1 can whole tomatoes
• 1 1/4 litres (5 cups) water
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chilli powder
• 3 cloves garlic, ground to a paste
• 2 cm (1 in) ginger, ground to a paste
• 1 1/2 teaspoons salt
• 2 tablespoons oil
• 2 small cinnamon sticks
• 5 cardamom pods
• 5 cloves
• 1 teaspoon fennel

• 1 onion, thinly sliced
• 2 sprigs curry leaves
• 40 g (V4 cup) chopped coriander leaves
• 1 spring onion, chopped

Indian Spicy Tomato Soup Cooking Instructions:

• In a large pot, place the tomatoes, water, turmeric, cumin, chilli, garlic, ginger and salt. Bring to a boil and simmer for 15 minutes.

• Meanwhile, heat the oil in a wok or skillet. Stir-fry the cinnamon, cardamoms, cloves and fennel until aromatic.
  

• Add the sliced onion and curry leaves, and stir-fry for another 2 minutes until the onion is translucent. Transfer to the soup.

• Boil the soup for a further 5 minutes.
  

• Remove from the heat and garnish with the coriander leaves and spring onion.

  This soup is equally delicious served with rice or bread. To prepare Spicy Fish Head Soup, add approximately 500 g (1 lb) fish head, chopped into large pieces, to the soup together with the fried spices in Step 2. Boil for 10 minutes or until the fish is cooked.

Tags: soup, vege

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