Tomato Shorba with Black Pepper and Coriander

A light and refreshing Indian-style tomato soup, subtly spiced with black pepper and fragrant coriander. Perfect as a starter or a light and healthy meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

135 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.27/serving

Season:

☀️ Summer

Meal Type:

Dessert•Soup•Appetiser

Cuisine:

Indian

Mood:

Healthy

Ingredients

Servings

1.5lbsRipe Tomatoes(Roughly chopped)

£2.70

1mediumOnion(Roughly chopped)

£0.30

3clovesGarlic(Minced)

£0.15

1inchGinger(Peeled and minced)

£0.25

4cupsVegetable Broth(Low sodium preferred)

£0.60

0.5teaspoonTurmeric Powder

£0.05

0.5teaspoonBlack Peppercorns(Freshly cracked or ground)

£0.10

0.3teaspoonGaram Masala(Optional)

£0.05

1teaspoonSugar(Balances the acidity)

£0.02

to tasteSalt

£0.01

1tablespoonOil or Ghee(For sautéing)

£0.10

0.3cupFresh Coriander(Chopped, for garnish)

£0.60

1tablespoonLemon Juice(Optional, to taste)

£0.15

Total Cost

£5.08

£1.27 per serving

Instructions

1.
Heat oil or ghee in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2.
Add the minced garlic and ginger and sauté for another minute until fragrant.
3.
Add the chopped tomatoes, turmeric powder, black pepper, garam masala (if using), sugar, and salt. Stir well to combine.
4.
Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the tomatoes are softened.
5.
Remove from heat and let cool slightly. Use an immersion blender or transfer the soup to a regular blender (in batches) to puree until smooth.
6.
Return the pureed soup to the pot and heat gently. Taste and adjust seasoning as needed. Add lemon juice, if desired.
7.
Garnish with fresh coriander before serving.

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My Notes

Nutrition Information

Nutrition per serving (350g)

135 kcal / 565 kJ

Carbs

17g

7% of RDA

Fat

9% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

10 g

11% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

1.5 g

8% of RDA

Chef's Tips

For a richer flavor, roast the tomatoes and onion in the oven at 400°F (200°C) for 20 minutes before adding them to the pot.

Adjust the amount of black pepper to your preference. You can also add a pinch of red chili flakes for extra heat.

Serve with a dollop of plain yogurt or a swirl of cream for a richer soup.

Cooking Equipment

Large pot or Dutch oven

Blender or Immersion Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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