Hot Tomato – Pea Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 large tomato (s), cut into small pieces
- 500 ml water
- 1 large onion (s), thinly sliced
- 0.5 teaspoon ½ garlic, crushed
- 2 tablespoon clarified butter or ghee
- 2 teaspoons coriander, ground
- 2 teaspoons ground cumin
- 0.5 teaspoon ½ fennel seeds
- 2 bay leaves
- 1 chilli pepper (s), green, pitted and sliced
- 400 ml coconut milk
- 275 g peas, frozen
- 1 tablespoon sugar
- some ground pepper
- 1 tablespoon mint, chopped fresh
Print Recipe
Pin Recipe Instructions
- Let the tomatoes simmer in the water until they are very soft. Puree with the mixer.
- Fry the onion and garlic in ghee until translucent.
- Add coriander powder, cumin powder, fennel seeds, bay leaves and chilli and cook for 1-2 minutes. Now add the coconut milk and the pureed tomatoes, stir well and bring to the boil. Then add the peas and cook over low heat until tender. Season with sugar and pepper and stir in the chopped mint.
- Serve hot and serve with roasted chapatis coated with ghee.
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