As winter is about to bid us farewell, enjoy this delicious and nutritious tomato shorba to celebrate the last chill of the season!
Festival time is long gone, but I’m sure you’re still looking for healthier recipes to get back to healthy eating. That’s why I’m here for your salvation!
I know I’m late, but I’m sure you’ll forgive me for my absence once you see today’s wonderful recipe, which will not only help you maintain your healthy eating habit but will also warm you in the cold winter.
Not an ordinary soup, but today I made a delicious shorba recipe from plump, red, ripe and juicy tomatoes. This tomato shorba is sure to win your heart this cold season with its flavorful taste and soul-satisfying aroma.
What is tomato shorba?
Tomato shorba is a delicious tomato stock infused with beautiful Indian spices! This is a smooth and silky warm soup that will undoubtedly convince everyone this winter season.
If you love the regular tomato soup, I recommend you take a break from that and try this velvety tomato shorba to soothe your soul! I can guarantee you will thank me later!
Shorba generally has a very smooth and silky texture and is not thick at all. This is light on the stomach and therefore best suited for a light dinner, especially if you are trying to eat light or are on a calorie deficit diet (just like yours!).
To make a complete meal with the delicious tomato shorba, add one oat vegetable chilla or some whole wheat bread and you have a healthy meal for your slimming dinner!
Ingredients for tomato soup
Red tomatoes: To make a delicious and stunning tomato shorba you need plump red tomatoes that are naturally juicy. Make sure all the tomatoes are fully ripe, otherwise they won’t melt properly.
Whole herbs: A good tomato shorba is beautifully infused with very warm spices to soothe your soul. The scent of bay leaf aka tej patta, cloves, green cardamom, cinnamon and black peppercorns makes this tomato shorba a winning recipe in these colder months!
Coriander stems: A unique addition to this recipe are cilantro stems. Stems of fresh coriander are packed with more flavors than the leaves and add a burst of flavor to your shorba!
Ginger-garlic paste: Add a small amount of ginger and garlic paste for a subtle hint of spiciness without overpowering the fresh taste of tomatoes.
Powdered herbs: I seasoned my tomato shorba with a few spices that we generally use in everyday Indian cooking. A dash of turmeric powder, coriander powder and red chili powder make this winter soup heart-warming!
Oil: You need oil to fry your tomatoes; feel free to use any oil of your choice – olive oil, mustard oil or any other vegetable oil you use in your everyday cooking.
Salt pepper: Add the right amount of salt and pepper to season your shorba, but my recommendation is to go easy on the pepper because the soup is already seasoned with warm spices.
Fresh coriander leaves: Finally, a bunch of fresh coriander leaves aka cilantro to garnish your tomato shorba before serving!
How do you make tomato shorba?
Step 1: Wash the tomatoes and cut them into large pieces. Wash the coriander stems finely to remove any dirt; but you don’t have to cut them.
Step 2: Take a pan or stockpot and add the oil of your choice. Once the oil is hot, add all the spices to temper the oil – bay leaves, cloves, green cardamom, cinnamon, peppercorns.
Step 3: Once the whole spices become fragrant, add the ginger-garlic paste and fry for a minute until the raw smell goes away.
Step 4: Then add the coriander stems and the tomato pieces and fry them on medium heat for more than 10 minutes until the tomatoes become soft and mushy. You can cover the pan and cook on low heat so that the tomatoes can cook in their own steam.
Step 5: Now add the spice powder – turmeric powder, coriander powder and red chilli powder. Fry them for 2 minutes.
Step 6: It’s time to add the water! Add about 3 to 4 cups of water to the pan and let it come to a boil.
Step 7: Once the water starts to boil, reduce the heat to low and cover the pan so that the tomatoes can cook with spices for 5 minutes.
Step 8: Now switch off the heat and take out the bay leaves. Place the tomato mixture in a blender and let cool.
Step 9: Once cooled, blend the mixture until a thick liquid forms. We now need to strain it to get a velvety tomato shorba.
Step 10: Place a large sieve over the cooking pot and pour the blended tomato mixture over the sieve. Stir the mixture gently with a spatula to allow the liquid to pass through the sieve.
Step 11: Once most of the liquid has passed through, the coarse mixture remains in the strainer. You can mix this again in the blender with just a little water and strain it through the sieve in the same way. Discard the strained remainder.
Step 12: Now return the pot to the stove and heat it over medium heat. Season it with salt and pepper. Once it starts to boil, you can turn off the heat. Your tomato shorba is ready to serve! Garnish with fresh coriander leaves and enjoy!
Another winter special recipe from Flavor Quotient
Tomato Shorba | Winter Special Tomato Shorba for Weight Loss
Author: Prijanka
Recipe type: Appetizer
Kitchen: Indonesian
Serves: 4 servings
Ingredients
- Red tomatoes – 500 grams (about 6 to 7 large tomatoes)
- Mustard oil or vegetable oil – 1 tbsp
- Bay leaf/tej patta – 2, small
- Cloves – 3 to 4
- Green cardamom – 2 to 3
- Cinnamon – 1 inch stick
- Whole black peppercorns – 6 to 8
- Coriander stems – 10 to 12
- Ginger-garlic paste – 1 tsp
- Turmeric powder – ¼ teaspoon
- Coriander powder – ¼ teaspoon
- Red chili powder – ¼ tsp
- Salt and black pepper to taste
- Fresh coriander leaves to garnish
Instructions
- Wash and cut the tomatoes into large pieces. Wash the coriander stems finely to remove any dirt; but you don’t have to cut them.
- Take a saucepan or stockpot and add the oil of your choice. Once the oil is hot, add all the spices to moderate the temperature: bay leaves, cloves, green cardamom, cinnamon, peppercorns.
- Once the whole spices become fragrant, add the ginger-garlic paste and fry for a minute until the raw smell goes away.
- Then add the coriander stems and tomato pieces and fry over medium heat for more than 10 minutes until the tomatoes become soft and mushy. You can cover the pan and cook on low heat so that the tomatoes can cook in their own steam.
- Now add the spice powder: turmeric powder, coriander powder and red chili powder. Fry them for 2 minutes.
- It’s time to add the water! Add about 3 to 4 cups of water to the pan and let it come to a boil.
- Once the water starts to boil, reduce the heat and cover the pan so the tomatoes can cook with spices for 5 minutes.
- Now turn off the heat and take out the bay leaves. Place the tomato mixture in a blender and let cool.
- Once cool, blend the mixture until a thick liquid forms. We now need to strain it to get a velvety tomato shorba.
- Place a large sieve over the cooking pot and pour the blended tomato mixture over the sieve. Stir the mixture gently with a spatula to allow the liquid to pass through the sieve.
- Once most of the liquid has passed through, the coarse mixture will remain in the strainer. You can mix this again in the blender with just a little water and strain it through the sieve in the same way. Discard the strained remainder.
- Now return the pot to the stove and heat it over medium heat. Season it with salt and pepper. Once it starts to boil, you can turn off the heat. Your tomato shorba is ready to serve! Garnish with fresh coriander leaves and enjoy!
3.5.3251
