Spicy Tomato and Pea Soup
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 15 minutes 20-25 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
5 large very ripe tomatoes, chopped 2 cups water 1 large onion, thinly sliced
1/2 teaspoon crushed garlic 2 tablespoons ghee or butter 2 teaspoons ground coriander
2 teaspoons ground cumin 1/2 teaspoon fennel seeds 2 bay leaves
1 green chili, seeded and sliced 13 fl oz can unsweetened coconut milk 1-1/2 cups frozen peas
1 tablespoon sugar freshly ground pepper 1 tablespoon chopped fresh mint



1 Simmer tomatoes in the water until very tender, then puree in a food processor.
2 Cook the onion and garlic in ghee or butter until thoroughly softened. Add the spices, bay leaves and chili and cook for 1-2 minutes.
3 Add coconut milk and the tomato liquid and bring to the boil. Add peas, reduce heat and cook until the peas are tender. Season with sugar and pepper and stir in chopped mint.
4 Serve with hot toasted chapati brushed with ghee.

Back