Regardless of your country of origin, there is very little quite like a comforting bowl of tomato soup in winter. Our recipe has a little added heat owing to the addition of green masala. “Masala” means mix and refers to the subtle blend of spices that go into a masala. Add to this traditional Xhosa pot bread for dunking, and you have a relatively easy, utterly delicious hearty meal to share with friends and family. Xhosa pot bread also known as “Umbhako” is traditionally made in a heavy pot with a lid over an open fire but you can just as easily bake it in an oven.
Recipes by: GOLD Restaurant
Serve: 8 (starter)
Difficulty: Easy / moderate
Preparation: Soup (10 minutes) Bread (10 minutes)
Cooking: Soup (30 minutes) Bread (45 minutes)
T = tablespoon
t = teaspoon
Spicy Tomato Soup
- 800 g very ripe tomatoes or 800 g tin peeled tomatoes, chopped in their juice
- 30 g butter
- 1 medium onion, finely chopped
- 1 litre hot vegetable stock
- 2 ml (½ t) Green Masala (or half a chilli)
- 5 ml (1 t) paprika
- 5 ml (1 t) sugar
- 1 ml (¼ t) ground cinnamon
- 4 whole cloves
- Salt and milled black pepper1 bay leaf, lightly crushed
- If using fresh tomatoes, blanch in water, skin and roughly chop.
- Melt the butter in a large saucepan, add the onion and fry long and slow on a medium heat until richly coloured and caramelised. This will bring out the sweetness of the onion, which is key to the flavour of the soup.
- Add the tomato, stock, Green Masala (or chilli), paprika, sugar, cinnamon, cloves and bay leaf.
- Season with salt and pepper.
- Cover and simmer for 20 minutes.
- Serve hot.
Tip: Delicious served chilled in summer.
Xhosa Pot Bread
- 450 g cake flour
- 70 g instant dry yeast
- 3 t white sugar
- 2 t salt
- ½ cup frozen corn, defrosted
- 355 ml warm water
- Pre-heat the oven to 180 °C and generously grease a loaf tin.
- Sift the flour, salt, sugar and dry yeast into a mixing bowl. Ensure the ingredients are evenly distributed. Add the defrosted corn.
- Make a hollow in the centre and add the warm water.
- Using a wooden spoon, mix the liquid into the flour and finish off by mixing with your hands until the dough is smooth and the inside of the mixing bowl is clean.
- Transfer the dough to the loaf tin, cover with a tea towel and put in a warm place (warm spot in the sun, cabinet or drawer) to double in size.
- When the dough has doubled in size, place it in the oven and bake for 45 minutes.
- Cool the bread on a wire rack.
Tip: Dough will double and even triple in size so ensure that your receptacle is large enough.