Spicy Tomato Soup Recipe and Xhosa-Inspired Pot Bread Recipe

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

Ingredients

  • 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

Method

  1. If using fresh tomatoes, blanch in water, skin and roughly chop.
  2. 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.
  3. Add the tomato, stock, Green Masala (or chilli), paprika, sugar, cinnamon, cloves and bay leaf.
  4. Season with salt and pepper.
  5. Cover and simmer for 20 minutes.
  6. Serve hot.

Tip: Delicious served chilled in summer.

Xhosa Pot Bread

Ingredients

  • 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

Method

  1. Pre-heat the oven to 180 °C and generously grease a loaf tin.
  2. Sift the flour, salt, sugar and dry yeast into a mixing bowl. Ensure the ingredients are evenly distributed. Add the defrosted corn.
  3. Make a hollow in the centre and add the warm water.
  4. 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.
  5. 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.
  6. When the dough has doubled in size, place it in the oven and bake for 45 minutes.
  7. Cool the bread on a wire rack.

Tip: Dough will double and even triple in size so ensure that your receptacle is large enough.

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