It was a cold, rainy Monday evening and I’d got home early, was in no mood to eat roti and bhindi – all I needed was something hot and comfortable. This is what I had:
Roasted tomato and noodle soup
3 medium sized tomatoes, cut in halves
1 small carrot, par boiled and cut into pieces (use a pumpkin if you have instead)
2 cloves of garlic
1 coriander root
2 tbsp milk
1 tsp mixed herbs
1 cup of noodles (boiled using water, oil and some salt, don’t use the instant noodles go for the Chinese egg noodles)
A dash of tabasco sauce
Salt to taste
*add vegetables if you like, but I had no time so I skipped this!
Roast the tomatoes, garlic, carrot and coriander root for 10 minutes. Peel the skin of the tomatoes, discard the coriander root and allow these to cool. Now blend all these in a mixie to form a coarse paste, add milk to get the consistency you like – I prefer a chunky, coarse one, but go ahead if you like a silky smooth texture. Pour this into a saucepan and let it simmer on low heat for a while, add the herbs and adjust seasoning before you take it off the flame. In a soup bowl, place some noodles and pour some of the soup into this. Add a dash of tabasco and serve hot.