Fijian Tomato Soup Recipes

Steps:

• In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.

Steps:

• Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil.
• Add cooked pasta and cook for 10 minutes longer.

Steps:

• Wash the rice, add to 3 cups boiling water and boil for 30 minutes.
• Cook the onion in a pan with the dripping till tender but not brown.
• Add the tomatoes and pepper and simmer for 10 minutes.
• Rub the mixture through a strainer into the boiling rice and water.
• Add the salt, pepper and sugar and sprinkle the parsley and paprika on top of the soup when serving.

Steps:

• Combine tomato, garlic, thyme, paprika, sugar and Tabasco in a blender and puree.
• In a soup pot, sauté bacon until crisp, drain on paper towels.
• Add butter to pan with bacon drippings, melt butter, add mushrooms and sauté until golden.
• Add gin and bacon, stir, add tomato sauce and simmer 15 minutes.
• Add cream, season with salt and pepper and serve.

Steps:

• Heat oil in a stockpot or large saucpan over medium heat.
• Add onions, carrots, and celery.
• Sautee until onions are translucent and begining to turn golden, about 10 minutes.
• Add tomatoes, bay leaves, and water/stock.
• Bring boil, then reduce to low heat, cover and simmer 40 minutes.
• Stir in kasha, cover, and cook 20 minutes more or until kasha is tender.
• Remove and discard bay leaves before serving.

Steps:

• Place the tomatoes and 1/2 cup water in a microwave-safe bowl, and cook on High 4 minutes in the microwave. Reserve the cooking water. Cool tomatoes slightly, peel, and discard skins. Process the tomatoes, reserved water, and garlic in a blender or food processor until smooth.
• Melt the ghee in a skillet over medium heat, and cook the mustard seed 1 minute. Stir in the curry leaves. Pour the processed tomatoes and garlic into the skillet. Stir in remaining 1 cup water. Mix in sugar, paprika, and salt. Bring to a boil, reduce heat to low, and mix in the cilantro. Continue cooking 5 minutes. Serve warm.

Steps:

• Cook celery and onion in butter till tender but not brown.
• Blend in flour.
• Add remaining ingredients, except bacon; cook and stir until slightly thick.
• Reduce heat; cook slowly 15 minutes, stirring occasionally.
• Garnish with bacon.

Steps:

• Place yellow split peas, water, turmeric and salt into largish saucepan and bring to boil.
• Turn down heat once boiling and simmer until peas are tender. About 45 - 60 minutes.
• Meanwhile, heat ghee or oil and gently fry onion and garlic until slightly brown.
• Add mustard seeds and chilli powder and fry a further 2 - 3 minutes.
• Add onion mixture to soup.
• Garnish with chopped coriander and serve with roti bread or poppadoms.
• Optional: A skinned, finely chopped tomato can also be added to soup when serving.
• Enjoy!

Steps:

• Heat a large non-stick pan, tip in half the vegetables and the garlic, and cook, stirring, over a high heat until they start to soften - about 5 mins. Tip in the basil, tomatoes, stock cube and 2 cans of water, then blitz with a hand blender to get the mixture as smooth as you can.
• Add the remaining frozen veg, cover the pan and cook for 15-20 mins more until the veg is tender. Ladle into bowls. Serve with the herby ricotta on rye bread.

Steps:

• In a large saucepan over medium heat, cook bell pepper, onion and garlic in oil until tender. Stir in tomatoes, water, basil, bouillon and black pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
• Stir in spinach and cook 5 to 7 minutes more.

Steps:

• In a large pot over medium high heat, brown the meat on all sides in the butter. Add 4 cups of the water and bring to a boil. Add the onion, salt and ground black pepper. Reduce heat to low and simmer for one hour.
• Add the carrots, celery and potatoes and simmer for another 1 1/2 hours. Then combine the flour and remaining 1/2 cup water in a separate small bowl, forming a thin paste. Add this to the soup, stirring well; simmer for 15 more minutes.