Sunday, November 17, 2013

Roasted Tomatoes Garlic Soup With Baobab Fruit Powder




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. 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.

Ingredients:
4 tomatoes
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

Method:
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.


Notes:
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.

17 comments:

Eliza Lincy said...

wonderful soup as well as photography.

Maha Gadde said...

Beautiful cliks n tempting..

Shweta Agrawal said...

Thank you so much Eliza :-)

Shweta Agrawal said...

Thank you maha :-)

Chai a Cup of Life said...

Beautiful, simple soup. I'm collecting soup recipes this winter, this one is perfect!

Mayuri's jikoni said...

We get a lot of baobab fruit in Mombasa. Its a huge pod like fruit with seeds in it and the covering of the seeds is what the powder is made from. Here most people just eat the fruit on its own. Innovative idea to add the powder to the soup.

Vineetha Sush said...

Hey did u buy the new cam ? Ur picture looks definitely super..Finally its soup weather,lovely soup with a grt colour. I too made pumkin soup, but didnt post it though..can't blame ppl yaar..what do we do with the whole pumkin after the carving :P

Arthy shama said...

soup looks stunning, lovley decor with bread sticks :)

Shruti J said...

Simply adore your clicks :) Lovely flavors... Lovely bowl... n Lovely recipe!!! Will be a regular commentator now on wards :)

Latest post: http://cookingwithsj.com/2013/11/18/baked-samosa/

Shweta Agrawal said...

Thanks for everything Shruti :-)

Shweta Agrawal said...

Thanks mayuri, you must also eat this healthy fruit. I know it is available in abundance in Africa. :-)

Shweta Agrawal said...

No vinee I will buy after Christmas, but thanks,I am so happy reading your comments! I too carved pumpkin and made curry our of it :-)

Shweta Agrawal said...

Thank you arthy ....I love bread sticks with soup :-)

Shweta Agrawal said...

Wow.thanks :-)

kumars kitchen said...

loved the use of tangy baobab in this yummy nourishing soup...delicious :-)

techie ZM said...

Great soup! I'll try it out this winter...

Monu Teena said...

very yum.. the soup looks too appetizing; thanks for sharing plus i am in love with your presentation :)