Tomato and Ginger Shorba

Prep Time: 10 minutes

Cooking Time: 45 minutes

Serves: Four

• 25 ml oil
• 20 g onions, chopped
• 20 g ginger, julienned
• 1 tbsp garlic, chopped
• ½ tbsp chopped fresh green chilies
• Crushed black pepper, to taste
• 2 bay leaves
• 350 g tomatoes, quartered
• 1 tbsp cumin-coriender powder
• 200 ml vegetable stock (made with onions, potatoes and carrots)
• 20 ml tomato puree
• 2 green cardamoms
• 1 stick cinnamon
• Salt, to taste
• A few sprigs coriander leaves, to garnish

Method

Heat the oil in a stock pot. Add the onion, ginger, garlic and green chilies, and sauté. Add the crushed black pepper, bay leaves and the tomato quarters. Cook till the tomatoes start separating from their skins and become pulpy. Add the vegetable stock and tomato puree. Add cardamoms and cinnamon and simmer for 15-20 minutes. Season with salt. Strain through a fine mesh sieve. Garnish the shorba with coriander leaves and serve hot.