Tomato and lemongrass soup

5 servings Prep: 15 mins, Cooking: 30 mins
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A simple and refreshing soup to start off the four day week.

By Food24 November 03 2009
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Ingredients (16)

1.00 onion — finely chopped
2.00 carrots — chopped
4.00 celery stalks — chopped
15.00 ml oil
25.00 g fresh basil
2.00 garlic — cloves, crushed
800.00 g tinned tomatoes — chopped
45.00 ml tomato purée
1.00 Litres stock — vegetable
1.00 lemongrass — stalk, crushed
1.00 ml fresh ginger
5.00 ml fresh coriander — finely chopped
1.00 ml fresh chillies — finely chopped
40.00 ml brown sugar
75.00 ml vinegar — brown
0.00 sea salt and freshly ground black pepper
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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.

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