RECIPE: Tomato & Ginger Soup
Tomato & Ginger Soup
Serves: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes
Ingredients:
- 1 tbsp Olive Oil
- 1 brown Onion, finely chopped
- 1 stick Celery, diced
- 1 Carrot, peeled, diced
- 1 medium Potato, peeled, cubed
- 1 clove of Garlic, crushed
- 2cm piece of Fresh Ginger, grated
- 1 tsp Fennel Seeds
- Pinch of Dried Chilli Flakes (add more if you like a kick of heat)
- 1 tsp Salt Flakes and freshly Ground Black Pepper
- 1 tbsp Tomato Puree
- 1kg fresh, ripe tomatoes, chopped or 2 x 400ml cans good quality tomatoes
- 2 x Opies Stem Ginger in Syrup balls, diced
- 300ml Vegetable Stock
- 1 tsp Tamarind
To Serve / Garnish:
- 20g fresh Coriander Leaves
- 50g Butter
- Lime wedges
- Chilli Oil
Method:
- In a saucepan over a medium heat, add the oil, followed by the onion, celery, carrot and potato. Cook for 4 minutes.
- Add the garlic, fresh ginger, fennel seeds, chilli flakes, salt and pepper and cook for another 3 minutes.
- Add the tomato puree and cook for a minute.
- Add the fresh or canned tomatoes, stem ginger, vegetable stock and tamarind. If the consistency is a little thick, simply add in a little water.
- Bring to the boil, then reduce to a simmer and cook for a further 15-20 minutes, until the carrot is soft.
- Remove from the heat and blend to a smooth consistency using a stand or with a stick blender.
- Finally, add the butter and stir to melt.
- Serve topped with the coriander, a squeeze of lime and if desired, a drizzle of your favourite chilli oil.
Hints & Tips: The soup can be made ahead and kept in the fridge for up to 3 days. To freeze, ensure the soup is completely cooled before portioning and keep frozen for up to 3 months. Defrost in the fridge before reheating thoroughly.
Recipe courtesy; www.bennettopie.com
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