Tomato soup with pickled ginger
2 servings
20 minutes
Tomato soup with pickled ginger embodies the harmony of Asian flavors, where juicy tomatoes blend with the spicy note of ginger. This recipe comes from Pan-Asian cuisine, where the balance of sour, sweet, and spicy plays a key role. Light yet rich, the soup has a vibrant aroma of fresh tomatoes and a piquant hint of pickled ginger that adds depth to the flavor. Its texture is delicate, with vegetable chunks creating an appetizing contrast. This soup is perfect for warming winter evenings or a light summer lunch. It can serve as a great base for experimentation: add coconut milk for creaminess or some chili for spiciness. This dish is not just nutritious—it inspires culinary discoveries and brings gastronomic pleasure.
1
Make broth (add cubes to boiling water, let it simmer).
- Vegetable bouillon cube: 2 pieces
2
Chop celery and tomatoes (into 2-4 pieces) and add to boiling broth, adding whole ginger leaves. Let it simmer for about 10 minutes on medium heat until the skin starts to peel off the tomatoes. You can remove the tomato skins or leave them.
- Tomatoes: 6 pieces
- Celery stalk: 1 stem
- Pickled ginger: 30 g
3
Before placing the soup in the blender, it should be cooled slightly. Then blend, but not into a puree; I use the 'Soup' or 'Vegetables' mode to keep some chunks. Add spices to taste.
- Dried thyme: to taste
- Salt: to taste
- Sugar: 1 teaspoon