This post "Tyra’s Tangy Yellow Tomato Soup" was originally uploaded by Tyra Hallsénius Lindhe in the blog The Greenhouse...in Tyra's Garden
It is October and the colours of the leaves are rapidly changing...it is getting cold. But, I can still go out to my potager and greenhouse and find some of the ingredients for today's soup. Today I harvest parsnip, yellow tomatoes, lemon balm and leek. (I smile) I know, I'm a lucky girl. Here is the recipe, do try it it was so good.
Tyra’s Tangy Yellow Tomato Soup
- with and Asian twist
This is a very nutritious soup with a most interesting taste and it is full of healthy vitamins and minerals. It is terribly easy to make, it actually takes less than 30 min to prepare. You can serve it both hot and cold. Some of the flavours that are represented here like the ginger, sesame seeds and oil, garlic and all the lemony flavour I’ve added make me think about the Asian kitchen.
Tyra’s Tangy Yellow Tomato Soup with an Asian touch has less than 150 cal. / serving. This recipe serves 2-3 persons (about 4 cups)
400 gram yellow tomatoes
1 large onion
100 gram parsnips
1 small tender leek
1 small piece of ginger root (5cm -1-2 inches)
Some gorgeous flavours to add into the blender
A small bunch of lemon balm, other herbs of choice (cilantro, lemongrass)
1 lemon, juice of
1 lime, juice of
1 garlic clove
A few dashes of fish-sauce and some green chili pepper
( or you can use a pinch of salt & ground white pepper)
Add some more flavours to garnish the soup with
1 tbsp. Japanese soya sauce
1 tbsp. roasted sesame seeds
A dash of sesame oil per serving
How to do it:
- Clean, rinse and cut all the ingredients for the soup base into fairly large chunks and put them into a saucepan, cover the veggies water.
- Bring to boil and let it simmer for 5 minutes, turn the heat off and leave it to rest for 10 minutes.
- During that time prepare the garnish
- Pour the entire soup base into a blender and mix it on high speed until smooth.
- Add the lemon juice, lime juice, garlic clove fish sauce and a small amount of chili - mix again for a few seconds.
- Pour it into the soup bowl and add the garnish
- Voilà! Bon Appetit!
The tomoatoes I used in this recipe was the Wapsipinicon Peach, /I got an extra s on the picture/ Sown from seed in early March. You find seeds for Wapsipinicon Peach at Seed Savers Exchange.