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.
Recipes by: GOLD Restaurant
Serve: 8 (starter)
Difficulty: Easy / moderate
Preparation: 10 minutes
Cooking: 30 minutes
T = tablespoon
t = teaspoon
- 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.