Spicy Tomato – Pea Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 large tomato (s), very ripe, chopped
- 500 ml water
- 2 tablespoon ghee or butter
- 1 large onion (s), thinly sliced
- 1 clove garlic, crushed
- 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
- 375 ml coconut cream
- 240 g peas (frozen)
- 1 tablespoon sugar
- 1 tablespoon mint, fresh, chopped
Print Recipe
Pin Recipe Instructions
- Add the tomatoes to the water and simmer until they are soft. Pour into the mixer attachment of a food processor and puree.
- Heat the ghee in a large pan. Fry the onion and garlic in it over medium heat until translucent. Add coriander, cumin, fennel seeds, bay leaves and chili slices and stir-fry for 1 minute. Add coconut cream and pureed tomatoes and bring to the boil. Reduce the heat, add the peas and cook. Remove the bay leaves, add sugar and mint and season with freshly ground pepper.
- Serve with hot chapatis brushed with ghee.
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