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Tuesday, January 5, 2016

Tomato and Coriander Soup

The temperatures are dropping outside so it's perfect time for soups.
Homemade fresh herb soups not only gives the taste but also builds the immune system.
The original recipe calls for boiling the tomatoes and chopping them, I peeled the skin off and blended the blanched tomatoes for a smoother texture.
Here is a simple soup recipe to enjoy..

Preparation Time: 10 minutes 
Cook Time: 30 minutes 
Serves: 4
Source: 400 Best Ever Soups

Tomatoes: 4 medium 
Bay leaf: 1
Green onions/ scallions: 4 chopped into 1/2 inch pieces 
Garlic: 2 cloves crushed
Ground black pepper: 1 teaspoon 
Coriander leaves/ cilantro: 1/4 cup 
Water or Vegetable stock: 3 cups 
Corn starch/flour : 1 tablespoon 
Yogurt : 2 tablespoons beaten to garnish 
Salt to taste 

Wash and boil the tomatoes for 3 minutes, peel the skin off and blend them once they are cooled.
Heat oil in a soup pot, add the blended tomatoes, bay leaf. Cook for 2 minutes, add green onions and cook for 5 minutes. Add the garlic, coriander leaves, pepper and salt. Add water or stock, mix well and cook on medium heat for 15 minutes.
Make a slurry with corn starch and 3 tablespoons of water and add that to the soup. Mix well. Cook until the soup is thick enough ( about 5-7 minutes). Turn off the stove.
Strain the soup, press the tomatoes in the strainer so all the flavors are extracted.
Garnish with yogurt and croutons.

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