Bombay Tomato Coconut Soup Recipes

BOMBAY POTATOES

Steps:

• Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.
• Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.
• Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.

TOMATO COCONUT SOUP

Steps:

• Heat vegetable oil in a skillet over medium heat; cook and stir onion and celery in the hot oil until softened, about 10 minutes. Season with salt and black pepper.
• Mix onion mixture, water, diced tomatoes, coconut milk, tomato sauce, and tomato paste together in a large pot; bring to just a boil. Reduce heat and simmer until heated through, 15 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

BOMBAY POTATO SOUP

Steps:

• Optional: saute the onions in a little oil for 2 to 3 minutes. Add the spices and mix to coat the onions. Cook for a further minute. You may need to add a little hot water or stock to deglaze the base (just 1 - 2 tbsp. should be enough) to prevent anything from sticking to the bottom. This will also create a curry paste that you can coat the potatoes in when they are added.
• Add the potatoes and give them a good stir to coat them in the onions and spices/paste.
• Add the tinned tomatoes, tomato puree and vegetable stock. Give everything a good stir to make sure nothing is stuck to the bottom.
• Set off on chunky or smooth (I used chunky).

HERBED BOMBAY TOMATO SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add onion, garlic and spices. Cook stirring frequentley, 5 minutes or until onion is tender.
• Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking.
• Add tomatoes, broth and sugar. When mixture boils, reduce heat to medium-low, cover, and simmer 15 minutes.
• Stir in peas and cook covered 10 minutes more. Stir in milk and remove from heat. Remove and discard bay leaves.
• Spoon soup into bowls and garnish with mint leaves.

TOMATO AND COCONUT SOUP

Steps:

• Put all the ingredients in a pressure-cooker (or in a pan with a well-fitting lid).
• Close the lid on the pressure cooker and bring up to a low pressure. Cook for about 15 minutes. If not using a pressure cooker, bring to the boil and simmer for about 1/2 hour.
• Remove the bayleaves and blend the soup thorougly using an electric blender. Taste, and adjust seasoning - add some coconut milk at this stage if it is too spicy for your taste.
• Re-heat gently and serve with a swirl of coconut milk.

BOMBAY TOMATO-COCONUT SOUP

Steps:

• Add the olive oil to a 5-quart soup pot and heat until hot. Add the onion and celery and sauté until tender (approximately 10 minutes).
• Add the canned tomatoes, water, bay leaf, oregano, and cinnamon and bring to a boil. Simmer for 5 minutes. Stir occasionally.
• Stir in the coconut milk and remove the bay leaf.
• In a blender, working in batches of no more than two cups, purée the soup. Hold a towel or large hot pad over the lid of the blender so it will not blow open and scald you with hot soup.
• Place the soup back on the stove and season with salt, pepper, and a little sugar (optional).
• Garnish with a sprinkle of toasted coconut on top (see note below). Serve the soup hot.
• Note:.
• To toast the coconut: preheat oven to 350ºF. Spread the flaked coconut evenly on a cookie sheet. Place on the middle rack of the oven and cook for 3-5 minutes. Watch the coconut closely since it can burn quickly. If necessary stir the coconut to brown evenly.