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Love tomato soup? Try these yummy recipes!

By Executive Chef SHERIYAR RUSTOM DOTIVALA
December 09, 2020 17:54 IST
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Executive chef Sheriyar Rustom Dotivala from The Resort, Mumbai, tells you how to set the mood for winter.

Turmeric Tomato Detox Soup

Turmeric Tomato Detox Soup

Ingredients

  • 5 cherry tomatoes, rinsed and cut in halves
  • 1 can diced tomatoes with their sauce
  • ½ cup vegetable stock
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 2 tsp turmeric powder
  • 1 tsp coconut oil
  • ½ tsp sea salt
  • 1 tsp dried basil
  • 1 tbsp apple cider vinegar
  • Freshly ground black pepper
  • Mixed seeds and nuts, to garnish

Method

  • Heat the coconut oil in a sauce pan and fry the onion and garlic for one minute.
  • Add turmeric and cherry tomatoes, and cook until the tomatoes soften and leave their juices.
  • Add the tomato can, vegetable stock, apple cider vinegar and basil.
    Bring to boil, cover with a lid and let simmer for five minutes.
  • Transfer into the blender and pulse to obtain a creamy liquid.
  • Season with salt and pepper and serve garnished with mixed seeds and nuts.

Tomato and Vegetable White Bean Soup

Tomato and Vegetable White Bean Soup

Ingredients

  • 2 tbsp olive oil
  • 1 large white or yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 cup carrots (sliced)
  • 1/2 tsp each sea salt and black pepper (plus more to taste)
  • 1 tsp dried basil, oregano and garlic powder
  • 1-pound red potatoes (quartered)
  • 2 medium yellow squash or zucchini (sliced)
  • 2 cans fire-roasted tomatoes
  • 30 gm tomato sauce
  • 5 cups veggie stock
  • 30 gm white beans (rinsed and drained)
  • 3 cups kale (or other sturdy green // chopped)

Method

  • Heat a large pot over medium heat and prep veggies.
  • Add oil, then onion, garlic, carrot and stir. Season with salt, pepper, and spices and stir again to coat.
  • Add squash, potatoes, fire roasted tomatoes, tomato sauce and veggie stock.
  • Bring soup to a simmer and then reduce heat to low and cover.
  • Continue cooking for 15 minutes, then add beans, another pinch of salt and pepper, and stir.
    If the soup starts boiling, be sure to lower heat to just a light simmer.
  • Cook for at least another 10 minutes to let the flavours meld, and then add kale, stir, and cover. Cook for 5 minutes more.
  • Taste and adjust seasonings as needed. Serve with a hearty bread.

We ask you, Dear Readers what is your go-to dish in the winter?
It could be a green leafy vegetable sabji or a immunity boosting soup.
Do you have a special hot chocolate recipe? Or is gajar halwa your winter favourite?
Please share your recipes and we'll publish the best ones on Rediff.com.
Please mail your recipe(s)/video(s) to getahead@rediff.co.in (Subject: Winter Recipe) along with your name, location and, of course, the recipe(s).

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Executive Chef SHERIYAR RUSTOM DOTIVALA
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