Tomato Shorba Soup Sprinkled With Fresh Corriander Leaves Recipes

TOMATO AND CORIANDER SOUP

Steps:

• In a heavy pan heat the oil and fry the onions for a few minutes until golden.
• Keep half of the onions for topping.
• Add tomatoes, salt, garlic, bay leaf, pepper, fresh coriander and coriander ground.
• Let simmer a few minutes.
• Mix water with cornstarch and add to the soup.
• Remove the bay leaf.
• Pour the soup into individual serving dishes and garnish with a swirl of cream/yoghurt and onions.

SPICY TOMATO & CORIANDER SOUP

Steps:

• In a medium pot, heat oil and cook chopped tomatoes, shallots, leek and bay leaf for a few minutes until transparent, do not brown.
• Add garlic, chilli flakes, black pepper, salt to taste, tomato paste and coriander to tomato mixture, then add stock.
• Bring to boil and then simmer for 15-20 minutes.
• Mix cornflour in a little cold water and set aside.
• Remove from heat and blend to your preferred consistency.
• Return soup to heat adding cornflour mix and stir over gentle heat abou 2- 3 minutes until thickened.
• Pour into bowls and garnish with swirl of cream.

TOMATO SHORBA SOUP SPRINKLED WITH FRESH CORRIANDER LEAVES

Steps:

• Heat oil in a pressure cooker.
• Toss in cumin seeds, black cardamom, green cardamoms, fennel seeds, cinnamon stick, black peppercorns and red chillies. Saute on medium flame until aromatic.
• Fold in the corriander stems, gramflour and tomatoes. Mix thoroughly.
• Stir in salt, red chilli powder and two cups of water. Mix well.
• Close the cooker and pressure cook for upto 3-4 whistles.
• Open the cooker once the pressure is gone and using a hand blender, blend the soup thoroughly.
• Strain the mixture into a bowl.
• Sprinkle fresh corriander leaves.
• Serve hot and enjoy!