Tomato Soup
PERFECT for when you are feeling fluey or craving for a healthy, spicy soup.
12 jam tomatoes
½ English cucumber
1 large or 2 small oranges 2 chillies (or more if preferred) 1 tsp garlic paste
1 tsp ginger paste
¼ tsp turmeric powder
½ tsp dhania powder
½ tsp jeera powder
1 tsp brown sugar rough salt, to taste black pepper
1 tbs oil
1 tsp mustard seeds
1 tsp jeera seeds curry leaves
Rinse and cut a cross on the top of each tomato (where the stem joins the tomato).
Boil the water and pour into a large dish.
Place the tomatoes in the dish. After a few minutes, the peel will start curling outward.
Remove the tomatoes from the water and peel off the skins. It will come off easily.
Liquidise or mash the tomatoes. Place them in a large, heavy-based, deep pot.
Add 500ml water and boil.
Add the juice of the orange/s to the pot.
Add the sugar, salt and pepper. Wash and slit the chillies. Add to the pot.
Add the ginger and garlic paste. If the soup is too thick, add another half a cup of water.
Grate the cucumber and add it to the pot.
Once the soup has boiled and the ingredients have cooked, remove from the heat.
Add the oil to small, heavy-based saucepan.
When hot, add the curry leaves, mustard and jeera seeds.
When these sputter, add the jeera, dhania and turmeric powders. Stir and pour into the soup. Add a little liquid from the pot, swirl and pour back into pot. Stir.
Garnish with chopped dhania. Serve while hot with garlic naan or garlic bread.