Tomato Shorba Soup Sprinkled With Fresh Corriander Leaves Recipes

TOMATO SHORBA RECIPE BY TASTY

Steps:

• In a large saucepan, roast the spices (peppercorns, coriander seeds , cumin , cinnamon sticks , cloves , cardamom pods) in oil until slightly golden brown and aromatic .
• To the saucepan, add ginger and garlic until the raw smell goes off for 3-4 min on medium heat. To this, add onions and carrots. Saute until onions turn translucent.
• Add tomatoes and coriander / cilantro stems. Mix them well. Then, add 1.5 cups water - simmer the mixture until tomatoes are completely cooked and mushy- about 10 minutes on medium flame.
• Add the remaining 2.5 cups of water and let simmer for 10 more minutes. Then, let the mixture cool. Once cooled, grind mixture into a fine paste and pass through a sieve to collect the liquid, which is the soup.
• Boil the soup until hot.
• Serve hot with garlic bread.

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.

TOMATO SHORBA SOUP SPRINKLED WITH FRESH CORRIANDER LEAVES

Steps:

• Heat oil in a pressure cooker.
• Toss in cumin seeds, black cardamom, green cardamoms, fennel seeds, cinnamon stick, black peppercorns and red chillies. Saute on medium flame until aromatic.
• Fold in the corriander stems, gramflour and tomatoes. Mix thoroughly.
• Stir in salt, red chilli powder and two cups of water. Mix well.
• Close the cooker and pressure cook for upto 3-4 whistles.
• Open the cooker once the pressure is gone and using a hand blender, blend the soup thoroughly.
• Strain the mixture into a bowl.
• Sprinkle fresh corriander leaves.
• Serve hot and enjoy!