• Spicy tomato rasam soup

    Serves: 4
    Cooking Time: 20 mins

    Ingredients

    • 45ml (3 tbsp) sunflower oil
    • 10ml (2 tsp) mustard seeds
    • 10ml (2 tsp) cumin seeds
    • 10ml (2 tsp) coriander seeds
    • 6 large tomatoes, quartered
    • 2 garlic cloves
    • a knob of fresh ginger
    • 60ml (¼ cup) tomato purée
    • 1 chilli, seeded
    • 10ml (2 tsp) ground turmeric
    • 1,2L vegetable stock, hot
    • a handful of fresh coriander

    Instructions

    1

    Heat the oil in a small pot and add the seeds. Fry until the mustard seeds start to pop, a few seconds. Separate the seeds and oil, and set the oil aside.

    2

    Add the remaining ingredients to a blender plus the seeds and blend until smooth.

    3

    Pour the soup mixture into the fragrant oil and bring to a boil. Reduce heat and simmer, about 15 minutes.

    4

    Pour the soup into bowls and serve hot.