Facebook Twitter


stay informed with our weekly newsletter

join now
login
Username:
Password:
go
close
My Grocer

Free Healthy Recipe - Red Curried D-Vine Truss Tomato Soup

Dairy free, Gluten free, Low carbohydrate, Low fat, Low GI, Low sugar, Wheat Free

This bright red, spicy tomato soup is perfect warm on a wintery day or chilled in summer. Recipe created by executive chef Andrew Mirosch of Sirromet Winery, Brisbane.

Recipe courtesy of Perfection Fresh

Ingredients
1 kg tomato, preferably, d'VineRipeŽ truss tomatoes, blanched and peeled
1 onion - brown sliced
2 cloves garlic, crushed
1 tbsp tomato paste
60 grams sugar, brown
½ tsp cumin, ground
½ tsp chillies - dried, flakes, mild red
100 ml water
30 ml olive oil
½ tsp sea salt
¼ tsp peppercorns

Method

Saucepan, food processor, strainer

Blanch tomatoes in boiling water for 30 seconds. Peel, reserving the skins, then cut tomatoes in half. Squeeze pulp and seeds from tomato halves over a bowl so just the flesh remains. Reserve all.
Heat oil in a saucepan until hot then add tomato flesh, onions and garlic. Cook for 5 minutes. Add sugar, tomato paste, cumin, curry powder, chilli flakes, salt, pepper and stock. Simmer for 30 minutes.
Transfer to a food processor and blend until smooth. Strain and discard any solids.

In a saucepan bring reserved tomato skin, seeds and pulp to the boil and simmer for 10 minutes. Strain and discard solids.Return liquid to the saucepan and add balsamic. Reduce until syrupy. Serve soup hot or chilled, drizzled with tomato and balsamic syrup.

Makes 6 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 50 mins
Ready in: 65 mins


Suitable for:
Dinner, Lunch, Soup
See also:
Recipe tools:
PrintPrint version
EmailEmail recipe
More recipesMore recipes
BackPrevious page
Nutritional Information - Per Serve
Kj 578 kj
Calories 138 kcal
Fat 5 g
Saturated Fat 1 g
Total Carbohydrate 19 g
Total Protein 3 g
Fibre 3 g


Natures Best Belfield

Address: 29 Burwood Rd Belfield
Call us: 9642 5613
Drop in: Monday - Saturday 8am - 6pm Sunday 8am - 5pm
Proud members of
The Fresh Food Club