Low Cholesterol
Soup Recipe
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Low Cholesterol Soup
Tomato and Coriander Soup Recipe
Low Cholesterol Soup Nutrition Facts |
Low Cholesterol Soup Ingredients | Low Cholesterol Soup Cooking Method | |
| Serves
4
Per portion: Energy Fat Saturated Fat Cholesterol Fiber
|
129 Kcals 9.0g 2.51g 8.3mg 1.9g
|
675 g small fresh tomatoes 30ml vegetable oil 1 bay leaf 4 spring onions 5ml salt 5ml garlic pulp 5ml crushed black peppercorns 30ml chopped fresh coriander 750ml water 15ml corn flour 60ml single cream, to garnish |
1 To skin the tomatoes, plunge them into very hot water for 30 seconds, then transfer to a bowl of cold water. The skin should now peel off quickly and easily. Chop the tomatoes into large chunks. 2 Heat the oil in a large saucepan, add the bay leaf and spring onions, then stir in the tomatoes. Cook, stirring, for a few minutes more until the tomatoes are softened. 3 Add the salt, garlic, peppercorns, coriander and water, bring to the boil, then simmer for 15 minutes. 4 Dissolve the corn flour in a little water. Remove the soup from the heat and press through a sieve. 5 Return the soup to the pan, add the corn flour mixture and stir over gentle heat until boiling and thickened. 6 Ladle the soup into shallow soup plates, then swirl a tablespoon of cream into each bowl before serving.
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