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Cumin Tumeric Tomato Soup (0 syns)

I love this soup - kind of Morrocon, but also some Indian and perhaps Oriental influence. It's sweet but spicey and tangy. Add if you're a meat eater, you can add sliced chicken too to give it even more body. I also reckon this is amazing for coughs and colds - because tumeric is considered to be rich in curcumin and volatile oils that have a protective - not only against coughs and colds but arthritic joint pains too.
Course Light Meal, Lunch, Soup
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 2 medium sweet onions – chopped
  • 4 cloves garlic chopped (1 cube)
  • 2 medium red chilli – thinly sliced seeds removed
  • 2 tsp brown/yellow mustard seeds
  • 4 tsp ground turmeric
  • 4 tsp cumin seeds not ground
  • 2 x 400g tin of chopped tomatoes
  • 8 reall whole tomatoes
  • 2 large potatoes - cubed to roughly 1 inch pieces
  • Natural fat-free yoghurt 3 tablespoons
  • 0.5 tsp crushed chillis
  • 3 tablespoons of sweetener like Splenda
  • Fresh Basil - half a small handful chopped. optional

Method

  1. Fry onions until soft on low-medium heat.
  2. Add the garlic and cook to a pale golden colour.
  3. Add red fresh chillis (finely chopped), then the cumin and brown mustard seeds and then turmeric (roughly 20 seconds apart).
  4. Keep flame on low-medium heat. Stir continuously until spices cooked through. This is important especially for the tumeric which can otherwise make the dish taste bitter. Stir for about a good 5-10 mins. (If it becomes too dry or too hot, add a splash of water) The dish will look golden brown in colour when cooked adequately. Beware - dark brown means the spices are burnt! You don't want that.
  5. Tip in the chopped tomatoes tins and then an equal amount of water (2 tins of water) using the empty tomato tins.
  6. Now place the tomatoes, whole, in the pan.
  7. Cover with a lid allowing them to cook in their spicy tomato steam for 25 minutes.
  8. Blitz with a blender off the hob. (I use a Bamix blender).
  9. Put back on the hob, add 1/2 tsp of crushed red chillis and the potatoes. Cover and cook for 20 mins more. Add more water to the consistency you desire.
  10. Stir the yoghurt through the spicy tomato juices.
  11. Add 2.5 tbps of sweetener like Splenda (add bit by bit and stir and taste until you get something close to what you like).
  12. Cook for 5 mins more
  13. Optional - add a half a small handful of fresh chopped basil.
  14. Then serve.

Recipe Notes

Please note: Frozen cubes of garlic or ginger can be found in international supermarkets and in some major English supermarket stores. One rectangular cube measures 3.5cm x 3.5cm x 1.5cm.