Spicy tomato soup

Posted by adm On September - 13 - 2011

How to cook Spicy tomato soup


  • 1 tbs olive oil
  • 1 onion, sliced
  • 2 garlic cloves, humiliated
  • 1 small red chilly, seeds removed, shredded
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbs tomato spread
  • 2 x 400g cans crushed tomatoes
  • 1/2 cup red lentils, rinsed
  • 2 cups (500ml) salt-reduced chicken or vegetable strain
  • Natural yogurt, to service

How to:

  • Heat the oil in a large heavy-based saucepan over medium-low rut. Add the onion and falsify, stirring, for 3-4 minutes or until the onion is subdued. Add the ail, chilly, spices and tomato spread, and stir for a further second. Add tomatoes, lentils and strain, and bring to the boil over high passion. Reduce heat to low, partially covering, and simmer for 20 proceedings. Set aside to cool slimly. Puree the soup in a liquidiser, in batches, until polish (connect 1/2 cup (125ml) water if soup is too thick). Return to the saucepan and season with sea salt and freshly ground black peppercorn. Place over medium heat and stir until warmed through. Ladle soup among serving bowls and swirl in a spoonful of yoghurt to help

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