Full of flavor, vibrantly colored tomatoes are really good for you. They are an excellent source of vitamin C, and are rich in lycopene. This phytonutrient is the pigment that gives certain fruits their red color, and is a potent antioxidant in this tomato soup recipe.
Ingredients:
6 medium ripe tomatoes, chopped
1 baking potato, chopped
1 medium onion, peeled and chopped
1 stalk celery, finely chopped
2 stalks lemongrass, bulbous ends lightly mashed
1 small red chili, deseeded and finely chopped
1 tbsp tomato purée
2 tbsp Maison Orphée organic olive oil
½ teaspoon cumin seeds
15 dried curry leaves
4 cups water
salt & freshly ground black pepper, to taste
Directions:
Heat the oil in a large pan, add the cumin seeds and cook for 10 seconds. Add the potato, onion, celery, curry leaves, lemongrass and chili. Cook over a medium heat for 5 minutes, stirring constantly. Add the tomatoes and cook, stirring for 30 seconds. Add the water, tomato purée and seasoning. Stir and bring to the boil. Simmer, covered for 1 hour. Remove the lemongrass and curry leaves. Blend the soup with a hand blender or in a food processor. Strain and reheat to serve.
Image: Marisa McClellan
