Health-and-wellbeing-Blog




Tomato and coriander soup

Recipe from Shuna Star Herscovitz. 

This soup is definitely a winner. It is bursting with flavour and wholesome goodness. 

In a medium saucepan heat:


2 Tbsp olive oil
1 Tbsp butter


Add and saute:

 
¼ cup chopped celery and the leaves too. Use the inner pale sticks of celery) 
¼  tsp asafoedita (hingh) 
2 tsp ground cumin seeds
2 tsp ground coriander seeds
1 tsp paprika

1/4 - 1/2 tsp chilli flakes (depending on how spicy you want the soup) 

tomatosoup.jpg

Tomato, semolina and coriander soup.

Winter soup.

Kinesiology.

Nedlands, Perth.


Add:


7-8 ripe grated or peeled and finely chopped tomatoes
1 heaped Tbsp tomato paste
2 Tbsp chopped fresh coriander
1 heaped tsp grated ginger root
Freshly ground black pepper (to taste)
1-2 tsp salt
1 tsp soft brown sugar
1 litre vegetable stock or water (I added a bit more than 1 litre)


Once the soup has reach a boil turn the heat down to low and simmer the soup for 30 minutes.


Whilst stirring, preferably with a wire whisk, slowly add:


¼  cup semolina (add ½ cup if you would like a very thick soup)


Allow the soup to thicken, stirring occasionally to prevent lumps


Serve with fresh coriander, creamy Greek yoghurt and a slice of lemon or lime. 

 

Enjoy this simple, flavoursome soup.  

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