Spicy tomato rasam soup
Besides the full-on flavour, the best thing about this soup is that almost no chopping is required
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 35 minutes
- Put the tomatoes, garlic and ginger in a blender with 200ml water and process for 1 minute or until smooth. Pour into a large saucepan and add the tamarind, fresh coriander, green chilli, turmeric, ground coriander and season. Bring to a boil and cook on a medium heat for 25 minutes. If it's too thick, add a little more water.
- Heat 3 tbsp oil in a small frying pan. Add the mustard seeds and when they begin to pop, add the red chillies and cumin. Fry for 10 seconds then remove from heat. Pour the soup into bowls and spoon the spice oil over each. Serve with fresh coriander leaves and naan bread.
Per serving
198 kcalories, protein 3.4g, carbohydrate 25.5g, fat 9.8 g, saturated fat 1.1g, fibre 2.4g, salt 0.06 g
Recipe from olive magazine, October 2008.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/7587/
http://www.bbcgoodfood.com/recipes/7587/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 12 medium tomatoes , quartered
- 3 garlic cloves
- 2½cm root ginger , peeled and sliced
- 100g tamarind purée (try Bart)
- a small bunch coriander , finely chopped
- 1 medium green chilli , slit lengthways
- 1 tsp turmeric powder
- ½ tsp ground coriander
- vegetable oil
- 1 tsp mustard seeds
- 3 small dried red chillies , crushed or a pinch of chilli flakes
- ½ tsp cumin seeds
Search Good Food
5
ratings
Advertisement
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 35 minutes
Ingredients
- 12 medium tomatoes , quartered
- 3 garlic cloves
- 2½cm root ginger , peeled and sliced
- 100g tamarind purée (try Bart)
- a small bunch coriander , finely chopped
- 1 medium green chilli , slit lengthways
- 1 tsp turmeric powder
- ½ tsp ground coriander
- vegetable oil
- 1 tsp mustard seeds
- 3 small dried red chillies , crushed or a pinch of chilli flakes
- ½ tsp cumin seeds
Per serving
198 kcalories, protein 3.4g, carbohydrate 25.5g, fat 9.8 g, saturated fat 1.1g, fibre 2.4g, salt 0.06 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
27 November 2008
Annie commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
27 December 2008
Beth rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
02 September 2009
trickydee rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
04 July 2010
Pj rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
07 October 2010
Marianne rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.