As mentioned before, Froothie Evolve has actually changed the way I am cooking now. Over the last couple of weeks week I made a quick hummus recipe and a quick no oil Carrot soup. This week I have been using the Froothie Evolve to make quick and easy no oil tomato soup and gave it some Indian flavours by using some winter warming spices. I don’t use stock in my soup recipes but use herbs and spices to flavour it. If you don’t have a soup maker follow this recipe for tomato soup.
Course: Snack, Soup
Cuisine: british, Indian, kenyan
Keyword: easy to cook, soup, tomato soup
Author: Mina Joshi
Froothie Evolve or similar
2tblsbrown sugar (I used jaggery)
½ tspchili powder
½ tsp pepper
1tblsmixture coriander and cumin powder
1freshgreen chili – sliced into two (optional)
smallbunchcoriander for garnishing
Make a small cross at the bottom of your tomatoes and boil them in just enough water to cover them. Cook them 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 and transfer them to the Froothie jug. (Please note: With Froothie Evolve you get 2 jugs – both made of tempered glass. One jug has a heating element which allows you to cook & blend or steam & blend and is perfect for soups so I used that one.) Also add the ginger, garlic, salt, pepper, chili powder, coriander and cumin mixture, jaggery (or brown sugar), cup of passata and half a cup of water in the jug.
Switch on the Froothie manually or using your bluetooth, pick the right soup option. You have the choice of smooth or chunky soup. I chose smooth soup. The soup is set to cook 30 minutes. About halfway the soup stirs and blends itself to perfection.
Once the soup is ready, carefully open the lid and pour it into a serving dish. Add a sliced chili to it to give it some kick. Sprinkle plenty of coriander to it and serve it hot.