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Tomato & Fresh Coriander Soup
Tamater ka shorba dhaniyawaala
Tomatoes cut into quarters 900 gm / 2 lb
Butter 5 tsp
Cumin (jeera) seeds 3 tsp
Green cardamom (choti elaichi) 4
Black cardamom (badi elaichi) 2
Cinnamon (dalchini), 1" sticks 2
Bay leaves (tej patta) 2
Salt to taste
Ginger (adrak), coarsely chopped 1 ½ tsp
Garlic (lasan) cloves 12
Green coriander (hara dhaniya), leaves
& stems separated & chopped 5 tbsp
Black peppercorn (sabut kaali mirch) 12
Kashmiri red chilli powder 1 tsp
Water 4 cups
White pepper (sofed mirch) powder ½ tsp
Cumin seeds, roasted, powdered ½ tsp
Method :
Heat the butter in a pan on medium heat; add cumin seeds, both cardamoms, cinnamon stick, and bay leaves; stir. Add tomatoes and salt; stir. Add ginger, garlic, green coriander stems, black peppercorns, and red chilli powder; stir. Add water, increase heat and bring the mixture to the boil. Reduce heat, cover and simmer for 30 minutes. Remove from heat and strain into a separate pot using a soup strainer.
Bring the strained mixture to the boil. Boil for 2-3 minutes. Add white pepper and cumin powder; stir and reduce heat to low, add green coriander leaves, stir and simmer for 2-3 minutes. Transfer to individual soup bowls and serve hot garnished with croutons (optional).
*Preparation time: 1 ½ hours. Serves: 4
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