This soup is perfect to have anytime but it’s best enjoyed when the weather is cold and you really don’t have the time to cook a full meal. It’s quick and easy to make and really fills you up on a cold winters evening.
Ingredients for 2 servings
- 4-5 medium sized fresh tomatoes
- 2 tbls sunflower oil
- 1 tsp cumin seeds
- 3-4 cloves of garlic (minced using a garlic press)
- 1 tsp grated ginger
- 1 cup passata
- 1 tbls soya sauce
- 1 tbls lemon juice
- 2 tbls brown sugar (I used jaggery)
½ tsp salt
- ½ tsp pepper
- 2-3 fresh green chillies – sliced into two
- some fresh coriander
- 1 tsp dried basil
For thickening the soup:
- 1 cups of water
- 1 heaped tsps cornflour
1. Mix the ingredients for the sauce thickner (water and cornflour) and keep them ready in a jug.
2. Make a small cross at the bottom of your tomatoes and boil them in just enough water to cover them. Cook until you see the tomato skins start to shrivel and peel. Once boiled, remove from the hot water and dip the tomatoes in cold water. This helps to remove the tomato skin quicker. Remove the skin and chop the tomato into really small pieces.
3. Heat the oil and add the cumin seeds. Once they go brown, add the chopped tomatoes, Add the ginger, garlic, salt, pepper and sliced chilies and cook until the tomatoes go soft.
4. Add the passata, soy sauce, lemon and sugar (or jaggery) . Also add the mixed sauce thickener and allow to cook on a medium heat. Keep stirring to avoid it sticking to the saucepan bottom. Add the coriander and basil too – saving a bit for the garnishing.