Spicy tomato soup

Recipe from: 10 June 2014
spicy tomato soup

Ingredients 15
Servings 4 - 6
Time 00:15

Ingredients

  • 1
    onion - finely chopped
  • 2 - 3
    cloves
    garlic
  • 30
    ml
    olive oil or coconut oil
  • 20 - 30
    ml
    red curry paste
  • 1
    small chili
  • 1
    stick lemongrass – bashed to release the flavour
  • 2
    can
    chopped tomatoes
  • 80
    g
    tomato paste
  • 2
    l
    chicken stock
  • 30
    ml
    sugar
  • 1
    lime - juice and zest
  • 250
    g
    wild mushrooms – optional
  • 80
    g
    butter – optional
  • 250
    g
    finely grated Parmigiano Reggiano
  • 80
    g
    sesame seeds
 

Method

01:30
 
Heat the oil in a pot and saute the onion and garlic until soft. Add the curry paste, chili and lemon grass and stir through. Add the tomatoes and tomato paste and lastly the stock. Bring to a slow simmer and cook for at least 1 hour. Taste and season to taste. Add salt and pepper if needed and lime juice and zest. Lastly add the sugar. Use a stick blender to make s smooth soup if you wish.

Fry the mushrooms in a little butter and serve with the soup.

For the Parmesan crisps:

Preheat oven to 180°C. Line a baking sheet with baking paper. Mix the cheese and sesame seeds and make small heaps of the cheese on the baking paper. Allow spaces in between the little heaps as the cheese runs when it melts.

Bake in a hot oven until the cheese changes to a golden colour. Allow the crisps to cool down and keep in a air tight container.

Reprinted with permission of My Easy Cooking. To visit My Easy Cooking’s blog, click here.

 

Read more on: soups  |  vegetarian  |  recipes
 

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