Hi guys, I made up this new recipe and had to share it with you because it is sooooo easy to make and the ingredients are ridiculously easy to get hold of. Great to make as a starter, but also a good one for those nights where you come home from work and want a light but satisfying meal. These are made with local Nigerian tomatoes from the market. They are massively taken for granted because we are all so used to looking at them as just the basic ingredients for stew (I know I am!), but given a chance in other dishes, they really do have some charm of their own. Give them a try and see. Enjoy this soup with with cheesy bread, garlic bread, or bit of roast chicken or fish.

Roasted tomato soup in the making

 

Ingredients

  • 12 – 15 tomatoes, halved
  • 1 large onion sliced into thick rings
  • 1 apple, grated
  • 5 tablespoons of natural yoghurt
  • Garlic (about 3 cloves but roast the whole head and save the rest for other cooking. Roasted garlic is DELICIOUS)
  • Olive oil 4 – 5 cardamom pods, seeds removed and bashed to release flavour
  • Course sea salt (but any salt will do)
  • Freshly ground black pepper to taste

 

Method

  • Place the tomatoes, onions and garlic in a roasting tray, sprinkle with olive oil, and then salt and pepper to taste
  • Roast in the oven for about 30 minutes at 180*C or a little bit longer if necessary.
  • While those are roasting, make the yoghurt topping by mixing the grated apple and cardamom seeds in with the yoghurt. Cover and store in the fridge.
  • Once the tomatoes etc are roasted, set a few onion rings aside for garnishing and then fling the tomatoes and remaining onions ad garlic into a blender or food processor and whizz. No need to add any liquid. This is a thick and pulpy soup and the roasted tomatoes retain lots of flavourful juice
  • Serve the soup up into bowls and decorate with the onion rings and apple cardamom yoghurt. The result, when you mix it all in and begin to eat, is  a wonderfully punchy tomato soup with a slightly fragrant, creamy finish.
  • Enjoy!

 

 

P. S. If you have any of the apple cardamom yoghurt left over, try eating it on its own as a snack, with other fruits, or at breakfast with muesli. It tastes amazing!