Tomato and lemongrass soup

Recipe from: 7/17/2003 12:00:00 AM

Ingredients 16
Servings 5
Time 15 mins

Ingredients

  • 1
    large onion, finely chopped
  • 2
    carrots, chopped
  • 4
    celery stalks, chopped
  • 15
    ml
    oil
  • 25
    g
    basil leaves
  • 2
    garlic cloves, crushed
  • 800
    g
    (2 x 400 g cans) chopped tomatoes
  • 45
    ml
    tomato puree
  • 1
    Litres
    vegetable stock
  • 1
    stalk lemongrass, crushed
  • 1
    ml
    fresh ginger
  • 5
    ml
    finely chopped fresh coriander
  • 1
    ml
    finely chopped fresh chilli
  • 40
    ml
    brown sugar
  • 75
    ml
    brown vinegar
  • salt and freshly ground black pepper
 

Method

30 mins
 
Sauté the onion, carrots and celery in the oil for five minutes.
Add the basil, garlic and tomatoes, cover and heat for another two minutes.
Add the tomato purée and stock and bring to the boil.
Simmer uncovered for 10 to 15 minutes.
Meanwhile fry the lemongrass, ginger, coriander and chilli in a separate pan for two to three minutes.
Add the vinegar and sugar and reduce by half.
Process the soup until smooth and add the vinegar mixture.
Process once more and strain through a muslin cloth.
Season to taste and garnish with pieces of lemongrass and fresh coriander.
Makes 1.2 litres soup.
 

Read more on: soup  |  sauté
 

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