Ingredients with Measurements:
- 4 large tomatoes, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the onions and cook until they are translucent, about 5 minutes.
4. Add the garlic and ginger and cook for another minute.
5. Add the coriander powder, turmeric powder, red chili powder, and garam masala. Cook for 30 seconds.
6. Add the chopped tomatoes and cook until they are soft, about 10 minutes.
7. Add the vegetable broth and bring to a boil.
8. Reduce heat and let the soup simmer for 15-20 minutes.
9. Use a blender or immersion blender to puree the soup until smooth.
10. Season with salt and pepper to taste.
11. Serve hot with fresh cilantro for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 105
Fat: 7g
Carbohydrates: 10g
Protein: 2g
Sodium: 600mg
Fiber: 3g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken or beef broth.
- Fresh tomatoes can be substituted with canned tomatoes.
Variations:
- Add cooked lentils or chickpeas for extra protein.
- Add diced potatoes or carrots for a heartier soup.
- Add coconut milk for a creamier soup.
Tips and tricks:
- Use ripe tomatoes for the best flavor.
- Adjust the spice level to your liking by adding more or less chili powder.
- Use an immersion blender for easier cleanup.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a dollop of plain yogurt and fresh cilantro.
Garnishes:
Fresh cilantro, plain yogurt, croutons, or a drizzle of olive oil.
Pairings:
Serve with naan bread or crusty bread for dipping.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Tomato shorva is a popular soup in Indian cuisine. It is typically served as a starter or appetizer.
Flavor profiles:
Tomato shorva is a savory and slightly spicy soup with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve tomato shorva as a starter or appetizer before a main course.
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Region: Indian