Cumin spiced Tomato and Corriander Soup

It’s that time of the year when majority of us come down with a horrid cold, sore throat and headache. You loose your sense of smell and taste and crave for nothing more than a tasty bowl of comforting homemade soup just to sooth your throat and line your stomach. Not only the weather makes you want something hot, tasty and easy to prepare but also our busy lifestyles. A few months ago I attended an event in London hosted by Zwillings, post event was sent this lovely Tomato Cocotte made by staub to review. Unfortunately time has slipped away and its taken me a good few months before even having the chance to use it and review . I’ve always wanted to own a cast iron pot so you can imagine how delighted I was to have received it to review and keep. This cocotte is made from cast iron and with a fabulous tight fitting lid to allow the contents to cook well. You can create various soups, stews, Dals, rice dishes and even pasta bakes in this. Despite the shape of it you can use it on gas and electric cookers/ovens. For me the most fabulous part is you can cook and serve in the same pot, visually its so attracting even my kids were excited to see what mummy was cooking for dinner. To find out more about Staub Cast Iron products and their full range please visit Zwillings In the mean time here’s a simple but warming recipe 🙂

Cumin spiced Tomato and Corriander and  Soup

Serves- 4-6
Preparation time: 15 minutes
Cooking time: 25-30 minutes

Ingredients:

1 Tbsp Olive oil
2 Tsp cumin seeds
1 Medium sized onion chopped
2-3 cloves Garlic chopped
500g Carton of passata
1 x Knorr Vegetable stock pot
500ml Water
Fresh Corrinader- use as much or little as you like.
1/2 Tsp Sugar
salt to taste
Pepper to taste

Method:

1. Pour olive oil into your pot and heat, add cumin seeds, once they start to sizzle add the onions and fry for a few minutes. Add the garlic and cook for a further 2 minutes.
2. Pour in the passata, stock pot, water, sugar, salt and pepper and cook uncovered on medium flame for 10 minutes, reduce the flame, cover the pot and cook for a further 10 minutes.
3. Add the chopped coriander and cook for 5 minutes covered.
4. Using a stick blender whizz the soup until smooth and creamy.
5. Taste and add more salt/pepper if required, garnish with freshly chopped coriander and serve hot. You can also add red chilli flakes for a spicy soup.