Indian · Lunch
Tomato Cumin Soup (Gluten-Free)
A brothy Indian-style soup built on ripe tomatoes simmered with cumin, ginger and garlic until deeply savory, finished with a tempered cumin-mustard seed tadka in ghee. Silky, lightly tangy, and warming, it is served hot with a swirl of cream and gluten-free rice crackers on the side.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
180Calories
3.2gProtein
12.8gFat
17.1gCarbs
7.8gSugar
3.4gFiber
681mgSodium
38mgChol
7.5gSat Fat
402mgPotassium
48mgCalcium
1.1mgIron
0mcgVitamin B12
16mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
gluten-free
Instructions
1
Prep
Roughly chop the tomato, finely chop the onion, mince the ginger and garlic.
2
Temper
Heat ghee in a saucepan over medium heat until shimmering, add mustard seed and cumin, cook 30 seconds until seeds pop and cumin smells toasted.
3
Simmer
Add onion, ginger and garlic, cook 3 minutes until soft. Stir in tomato, turmeric, salt and vegetable stock; simmer 15 minutes until tomato breaks down.
4
Reduce
Whisk rice flour with 2 tablespoons water into a slurry, stir into soup, simmer 5 minutes over low heat, stirring often, until thickened.
5
Plate
Ladle soup into a bowl, swirl in heavy cream, scatter cilantro over top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g tomato
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp ginger-fresh
- 4 cloves4 cloves garlic
- 1/2 tsp1/2 tsp mustard-seed
- 2 tbsp28g ghee
- 4 tbsp60g onion
- 2 tsp2 tsp rice-flour
- 2 cup480ml vegetable-stock
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp salt
- 2 tbsp30ml heavy-cream, for serving
- 2 tbsp2 tbsp cilantro, for garnish
