Spicy tomato rasam soup
Ingredients
- 45ml (3 tbsp) sunflower oil
- 10ml (2 tsp) mustard seeds
- 10ml (2 tsp) cumin seeds
- 10ml (2 tsp) coriander seeds
- 6 large tomatoes, quartered
- 2 garlic cloves
- a knob of fresh ginger
- 60ml (¼ cup) tomato purée
- 1 chilli, seeded
- 10ml (2 tsp) ground turmeric
- 1,2L vegetable stock, hot
- a handful of fresh coriander
Instructions
1
Heat the oil in a small pot and add the seeds. Fry until the mustard seeds start to pop, a few seconds. Separate the seeds and oil, and set the oil aside.
2
Add the remaining ingredients to a blender plus the seeds and blend until smooth.
3
Pour the soup mixture into the fragrant oil and bring to a boil. Reduce heat and simmer, about 15 minutes.
4
Pour the soup into bowls and serve hot.
