When most of the people are still cooking and enjoying pumpkin, I must say I am totally bored with them. I am so drained seeing and reading about pumpkin soups and dishes. No, soup is not the trouble; in fact I must mention that I am a soup devotee. I read somewhere-“Worries go down better with soup” and I agree with this statement entirely.
Rainy day or a cold night- my husband and I wish to have a warm cup of soup. Now, we can’t have soups that look pale or colourless, we need spicy, rich and creamy ones. Tomatoes soup which is so common is also not our cup of tea; we find it very artificial in flavours and not up to the mark. So here is a makeover of the old boring tomato soup. Why not roast red plum tomatoes with garlic pods, black pepper, mixed herbs and bay leaf –sounds nice, isn’t it? Trust me when all these ingredients roasts with good dash of olive oil the whole kitchen oozes with aroma. A perfect comforting soup!
No doubt that this is a very healthy soup, but another jewel in the crown is Baobab fruit powder from Eden Projects. I read a lot about Baobab fruit powder before accepting this product to review. Based on my research I can sum up that baobab fruit has six times more vitamin C than an orange and more calcium than a glass of milk. Baobab also benefits from having three times more iron than red meat, six times as much as potassium than in bananas and more than three times as much antioxidant than blueberries. Impressive- I thought in my mind and agreed to review it.
Eden Projects Baobab Fruit Powder is tangy in taste and thus makes it suitable for sweet and savory dishes. I used it in the soup as a tang booster and thickening agent. I always have used corn flour to thicken the soup, but this alternative proved out to be blessing, as it not only uplifts the taste but also increases its nutritional value. I am so very much going to use this healthy supplement and enjoy the virtues of this wonderful African super fruit.You can use it in to so many dishes, some of the suggestions from my recipes are:
- Add a teaspoon in paratha dough for enhanced nutrients.
- Zap up your salad and chutney by adding a sprinkle.
- Add to curries and soup to enhance the flavour and consistency.
- Simply muddle up in the patties for more zingy taste.
4 garlic cloves
1 bay leaf
5 tablespoon olive oil
1 teaspoon black peppercorns
10 Coriander sprigs
Salt to taste
1 teaspoon oregano
1 teaspoon basil
2 tablespoon baobab fruit powder
1 cup water
Preheat the oven at 200C. Take baking tray and lay silver foil on it.
Chop tomatoes in 4 parts and keep aside.
On the baking tray mix garlic, bay leaf, black peppercorns, coriander sprigs, tomatoes, oregano, basil olive oil, salt.
Roast everything together for 15 minutes. Once cooled, blend in the blender with 1 cup of water and keep aside.
Heat a pan and sieve the above blended mixture to it.
Take Baobab fruit powder and mix in 2 teaspoons of water and add with above mixture. Let it boil.
I like the creamy soups, so I sieved it but this step is optional.
Add corn flour instead of Baobab fruit powder to adjust the consistency.
Thanking Eden Projects for sending Baobab Fruit Powder for review.