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Member recipe

Aromatic Tomato and Mango Soup

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Cooking time

Prep: 20 minutes Cook: 45 minutes

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Serves 6

Let your tastebuds whizz you across the oceans and soak you in fragrant and zesty flavours of Asia with this soup.

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  • 6 tomatoes (diced)
  • 4 plum tomatoes (diced)
  • 200g packet of cherry tomatoes (sliced in half)
  • 1 whole large garlic peeled and crushed
  • 1 onion (chopped finely)
  • 1 medium raw mango peeled and sliced into long pieces
  • 2 tsps of Fenugreek seeds - found in asian grocery stores
  • 1 tsp of turmeric
  • 1 tsp of chilli powder
  • 3-4 tsps of salt
  • 1 and half pints of water
  • 3 tablespoons of olive oil
  • Handful of fresh coriander chopped finely


  1. Heat oil in a pan. Add fenugreek seeds and let it temper on medium heat for 30 secs. Add crushed garlic, onion and salt, stir often until slightly brown/caramalised (add a little water if you feel it is sticking to the pan). Add turmeric and chilli powder and stir for 1 minute on lowish heat. Add all the various tomato combinations, stir and leave to soften on medium-low heat for 20 mins.

  2. Add mango slices, stir into the tomato broth and then leave it for 10 mins to soften. Add water and let it boil for 15 mins.

  3. Garnish with fresh coriander.

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