Tamatar Shorba (Soupe Épicée Tomate-Légumes)
Un bouillon de tomate indien léger et acidulé mijoté avec légumes, cumin, poivre noir, gingembre et ail, parsemé de coriandre.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Make the tomato broth
In a pot, simmer the tomatoes, garlic and ginger in the water over medium heat for about 15 minutes, until the tomatoes are soft and falling apart. Blend until smooth, then strain through a sieve to get a clear broth.
- 800g tomatoes
- 3 cloves garlic
- 1 tbsp ginger
- 800ml water
✅ C'est prêt quand : tomatoes are fully soft and the blended broth pours smoothly through the sieve
Cook the vegetables
In a separate pot, heat the oil over medium heat. Add the cumin seeds and bay leaf and let them sizzle for a few seconds until fragrant, then add the carrot and celery (or zucchini) and cook for about 4 minutes, stirring now and then.
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1 carrot
- 1 celery or zucchini
✅ C'est prêt quand : cumin smells toasted and the carrot and celery start to soften at the edges
Simmer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the tomato broth
In a pot, simmer the tomatoes, garlic and ginger in the water over medium heat for about 15 minutes, until the tomatoes are soft and falling apart. Blend until smooth, then strain through a sieve to get a clear broth.
- 800g tomatoes
- 3 cloves garlic
- 1 tbsp ginger
- 800ml water
✅ C'est prêt quand : tomatoes are fully soft and the blended broth pours smoothly through the sieve
Cook the vegetables
In a separate pot, heat the oil over medium heat. Add the cumin seeds and bay leaf and let them sizzle for a few seconds until fragrant, then add the carrot and celery (or zucchini) and cook for about 4 minutes, stirring now and then.
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1 carrot
- 1 celery or zucchini
✅ C'est prêt quand : cumin smells toasted and the carrot and celery start to soften at the edges
Simmer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
'Shorba' comes from a Persian word for soup or broth, and the term arrived in India with Mughal cooking. Tamatar shorba — a thin, spiced tomato soup — became a classic starter in North Indian restaurants and hotels in the 20th century.
It's lighter than Western tomato soups, often served in small cups before a meal.
⭐ Why It's Famous
Tangy, light and warming, it's a perfect starter or a soothing bowl on a cold day.
💡 Fun Fact
Tomatoes only arrived in India with the Portuguese in the 16th century, yet today India is one of the world's biggest tomato producers.
North India
28.61°N, 77.21°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!