Fresh Tomato And Coriander Soup Recipes

TOMATO AND CORIANDER SOUP

Steps:

• Cook the onion in a little oil for about 5 minutes. When soft add the garlic. Cook for another minutes, stirring, then add the curry powder and the tin of tomatoes. Add a little water if the tomatoes are too thick. Simmer for 10 minutes.
• Add the coriander and using a stick blender, blend the soup.
• Mix a tbsp of milk with the bicarbonate of soda. Pour it onto the soup, followed by the rest of the milk.
• Simmer for 5 minutes, keep stirring. There will be quite a few bubbles but they will have disappeared after 5 minutes.
• Serve with your choice of bread.

SPICY TOMATO & CORIANDER SOUP

Steps:

• In a medium pot, heat oil and cook chopped tomatoes, shallots, leek and bay leaf for a few minutes until transparent, do not brown.
• Add garlic, chilli flakes, black pepper, salt to taste, tomato paste and coriander to tomato mixture, then add stock.
• Bring to boil and then simmer for 15-20 minutes.
• Mix cornflour in a little cold water and set aside.
• Remove from heat and blend to your preferred consistency.
• Return soup to heat adding cornflour mix and stir over gentle heat abou 2- 3 minutes until thickened.
• Pour into bowls and garnish with swirl of cream.

TOMATO AND CORIANDER SOUP

Steps:

• In a heavy pan heat the oil and fry the onions for a few minutes until golden.
• Keep half of the onions for topping.
• Add tomatoes, salt, garlic, bay leaf, pepper, fresh coriander and coriander ground.
• Let simmer a few minutes.
• Mix water with cornstarch and add to the soup.
• Remove the bay leaf.
• Pour the soup into individual serving dishes and garnish with a swirl of cream/yoghurt and onions.

FRESH TOMATO AND CORIANDER SOUP

Steps:

• In a blender blend the tomato juice, the jalapeño pepper, and the sugar until the mixture is smooth. Strain the mixture through a sieve set over a bowl, discard the solids, and stir in the orange juice, the coriander, and enough water to thin the soup to the desired consistency. Season the soup with salt and pepper, chill it, covered, for 1 hour, or until it is cold, and serve it with the sour cream.