Summary

Ingredients

• 3 tablespoon oil (olive oil), extra virgin
• 6 tablespoon spring onion (s), finely chopped
• 2 tablespoon ginger, finely chopped
• 100 g shallot (s), finely chopped
• 220 g tomato (s), peeled, pitted and finely diced (or canned tomatoes, drained and diced)
• 2 teaspoons coriander, ground
• 1 tablespoon sugar
• 1.2 liters vegetable broth or chicken broth, homemade (in my recipes)
• 2 teaspoons salt
• Spice mix (five-pepper mix) or black pepper, freshly ground
• 125 g cream
• 6 tablespoon coriander, fresh, finely chopped
• 4 tablespoon chives, fresh, finely chopped
• 25 g butter, cut into small pieces
• Coriander green, fresh (for the garnish)

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Instructions

1. Heat the olive oil in a wok (or large pan). Gently sauté the spring onions, ginger and shallots and stir for approx. 8 minutes without turning them color. Transfer the mixture to a large saucepan and add the tomatoes, ground coriander, sugar, broth, salt and pepper. Mix well. Heat the mixture and simmer for 10 minutes. Remove from the fire and let cool down.
2. Stir in the cream, fresh coriander and chives. Put the soup in small portions in a blender with a ladle and mix until the cream is well incorporated. Warm up the soup slowly, add butter, stir well. Put the mixture in a soup tureen or in small bowls, garnish with coriander leaves and serve immediately.
3. This tasty soup is a light and savory starter.