Indian · Lunch
Tomato Cumin Soup (Low-Calorie)
A brothy tomato soup built on cumin bloomed in oil, simmered with onion, garlic and ginger, then puréed smooth. Finished with a swirl of low-fat yogurt instead of cream and scattered cilantro. Light, tangy and warming without the usual richness.
$2
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
141Calories
5.1gProtein
5.7gFat
21.1gCarbs
10.5gSugar
5gFiber
447mgSodium
3mgChol
1.3gSat Fat
825mgPotassium
119mgCalcium
1.9mgIron
0mcgVitamin B12
32mgVitamin C
vegetarian
gluten-free
low-calorie
low-carb
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Chop the tomato, onion and garlic; grate the ginger and set each aside.
2
Bloom
Heat the olive oil in a small saucepan over medium heat and add the cumin; toast 30–45 seconds until the seeds darken slightly and smell toasted.
3
Sweat
Add the onion, garlic and ginger; cook over medium-low heat 3–4 minutes, stirring often, until the onion turns soft and translucent.
4
Simmer
Stir in the tomato, turmeric, cayenne and vegetable stock; simmer over medium heat 15 minutes uncovered until the tomato collapses.
5
Blitz
Purée the soup with an immersion blender until smooth, about 1 minute.
6
Plate
Season with salt and black pepper to taste, pour into a bowl, swirl in the yogurt and scatter the cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 1 medium fresh tomato
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp turmeric-ground
- 1/2 tsp1/2 tsp cayenne
- 4 cloves4 cloves garlic
- 11 onion
- 1 tsp1 tsp ginger-fresh
- 2 cup480ml vegetable stock, low sodium
- 2 tsp2 tsp olive oil
- 4 tbsp60g plain yogurt, low-fat
- 2 tbsp2 tbsp cilantro
- a pinch of salt
- a pinch of black pepper
