Monday, October 27, 2014

Rich Tomato Soup

I have lived in this country for the past nineteen months but I am yet to figure out the weather. It has been unpredictable and while the sun shines bright all day one day, we have overcast skies the next. It rained so heavily the other day that the weather was crisp. On such days one might just want to get cozy with a hot cup of tea and  a book. Cooking even the regular four or five dishes meal seems elaborate. I would love to settle for a hot soup and something very light to keep me filled.
After feasting on the neivedhyams - specially prepared and offered dishes through navarathri, we were taking it easy with lighter meals. Then Deepavali followed soon and it was again time for some rich sweets and savoury dishes.The crisp weather only called for a soup warm and nice, making up a light meal.
On my visit to the market one particular weekend, I found some fresh looking tomatoes, some ripe and some very green. I could not resist purchasing those. Thus, with a basket load of tomatoes, that was in excess of our regular consumption, I had to use them up, before they loose that freshness.
I have not added any butter or cream to call it rich, but it is rich in flavours and is Omega 3 rich. So I decided to add the adjective to the soup.




Rich Tomato Soup
Serves 2 fairly big servings


Ingredients:
5-6 Fresh, ripe, medium sized tomatoes
3 shallots
1/2 of a carrot
1 tablespoon cubes of beetroot
1 cup vegetable broth
1 tablespoon olive oil
1 teaspoon sunflower seeds
1 teaspoon flax seeds
2 walnuts
1/2" piece cinnamom
1/2 teaspoon shredded ginger
1 clove
1/2 a bay leaf
1 cardamom slightly crushed
Salt as required


Method:
Wash the tomatoes and place them in a large bowl with water to cover the tomatoes. Boil them for about 4 to 6 minutes.
Remove from the heat, drain the excess water and allow to cool. When they are cool enough to handle, remove the peel and coarsely chop them.
Toss the shallots in some oil on heat for a few minutes until they are softened and acquire a shine.
Steam the carrot and beetroot and when they are soft, add to the tomatoes. Blend them to a puree along with the shallots and strain the puree.
Dry roast the flax seeds and sunflower seeds lightly and crush coarsely along with the walnuts.
Place the ginger,clove. bay leaf, cinnamon, and cardamom in a muslin cloth and tie it up securely.
In a pan place the olive oil and add the powdered seeds mix. Toss them around for half of a minute, drop the muslin with the condiments inside. Pour the vegetable broth and add the salt.  Allow this to simmer for 7 to 10 minutes and remove the muslin out.
Add the blended tomato puree in. Adjust the liquid level by adding more broth or water, if required.
Let the soup simmer until desired consistency is reached.


Remove from heat and garnish with fresh coriander leaves.
Serve hot.
No Croutons Required Event, co-hosted by Lisa and Jacqueline is now happening - October 2014 edition, at Tinned Tomatoes. This soup is to be packed for the same.






3 comments:

  1. creamy and tasty soup.. love that color

    ReplyDelete
  2. I just got some flax seeds and made some podi today. Like the use of the ingredient in the soup.

    ReplyDelete
  3. Perfect for this time of year. I could do with a bowl of this right now. Thanks for linking up to No Croutons required. The roundup is now live.

    ReplyDelete

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