Indian Tomato Soup

Ingredients

• 230 g vine ripened tomatoes
• 2 tbsps extra virgin olive oil
• 1 medium onion
• 1 green chili, finely chopped
• 3 cloves garlic
• 0.06 cup tomato puree (1 tbsp)
• 1 cube vegetable stock
• 1/2 tsp curry powder
• 1 tbsp coriander
• 4 cups water

Directions

1. Bring a large saucepan water to boil.
2. Cut an X in the bottom of each tomato and plunge them into boiling water for 30 seconds.
3. Remove tomatoes, place them in bowl of cold water for few seconds, then drain.
4. When cool enough, peel away loosened skin. Remove the cores from the tomatoes and coarsely chop the flesh.
5. Heat oil and add onion, chili and garlic and cook for 4 minutes, until soft.
6. Stir in the tomatoes and cook, stirring often for 5 minutes.
7. In a bowl, blend the tomato puree with the vegetable broth (cube and water) and add to saucepan. Add the curry powder and simmer for 7 minutes.
8. To serve ladle into warmed bowls and garnish with coriander.