Spicy tomato rasam soup
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 12 medium tomatoesquartered
- 3 cloves garlic
- 2½cm root gingerpeeled and sliced
- 100g (try Bart) tamarind purée
- a small bunch corianderfinely chopped
- 1 medium green chillislit lengthways
- 1 tsp turmeric powder
- ½ tsp ground coriander
- vegetable oil
- 1 tsp mustard seeds
- 3 small dried red chilliescrushed or a pinch of chilli flakes
- ½ tsp cumin seeds
Nutrition: per serving
- kcal198
- fat9.8g
- saturates1.1g
- carbs25.5g
- fibre2.4g
- protein3.4g
- salt0.06g
Method
step 1
Put the tomatoes, garlic and ginger in a blender with 200ml water and process for 1 minute or until smooth. Pour into a large saucepan and add the tamarind, fresh coriander, green chilli, turmeric, ground coriander and season. Bring to a boil and cook on a medium heat for 25 minutes. If it’s too thick, add a little more water.
step 2
Heat 3 tbsp oil in a small frying pan. Add the mustard seeds and when they begin to pop, add the red chillies and cumin. Fry for 10 seconds then remove from heat. Pour the soup into bowls and spoon the spice oil over each. Serve with fresh coriander leaves and naan bread.
