As we go through the final weeks of the cold season, no better way than to make the most of it than with some soups. I have recently grown to like soups because not only are they warming, but they make the perfect appetizer and are so nutritious.
During the unveiling of the new menu at Sarova Panafric’s Flame Tree Restaurant, one of the appetizers was tomato soup. This soup can be a bit tricky to make since it tends to get acidic but the one we had was phenomenal. I decided to recreate the same at home and liked it just as much. I am sure you will too :)).
Prep time: 5 mins Cook time: 20 mins Serves: 2
2 red onion, finely diced
thumb sized ginger root, finely diced
¼ teaspoon of dried basil
½ a teaspoon of white pepper
6 small ripe tomatoes
Salt to taste
Add 1 to 2 tablespoon of olive oil to a heated soup pan and fry the onion, ginger together with the basil and white pepper. Allow this to simmer until the onions become soft. You can get some basil in any supermarket from various brands in the spice section, and it is pretty pocket friendly too.
Soak your tomatoes in boiling hot water for about 5 minutes. This loosens the skin.
Peel the skin off the tomatoes and add them to the sufuria.
Mash them up and add a cup of hot water. Mix everything up and cover with a lid. Let this simmer for about 10-15 minutes.
Remove from the heat and pop into a blender. Blitz it for about a minute.
Sieve the tomato soup them laddle into bowls.
Garnish with fresh coriander or some coconut cream or heavy cream as we did here.
Why does tomato soup turn orange? I have no idea yet. But one things for sure, this is the perfect partner to keep you company on a cold day.
Download the full recipe here: