So it is good to have tomato in a very comforting and a satiating soup form. There are many variations to it which I experiment with, now and then. For instance, I use few kaffir lime leaves or curry leaves instead of coriander leaves to alter the flavour. Have it with some bread sticks or croutons for a light meal.
- 3 large tomatoes. roughly chopped
- 1 onion, chopped
- 2-3 garlic, chopped
- 1/2 tsp. ginger, grated (opt)
- 1/2 cup coriander stem / leaves
- 1 tbsp. olive oil
- 1 bay leaf
- 1" cinnamon stick
- salt to taste
- 1/2 tsp. pepper or to taste
- 4 cups stock / water
- coriander leaves to garnish
Heat oil in a pan and temper with the bay leaf and cinnamon. Then add the onion, ginger and garlic and saute till light brown.
Add the tomatoes, salt and pepper powder and continue to fry for a minute or two. Remove the bay leaf and the cinnamon stick. Add the stock and the coriander stem and blend into a puree.
Add more or less water according to the consistency required. Heat through and serve, garnished with coriander leaves and a sprinkle of pepper powder.