Tomato soup is a comforting dish loved by many, but Jain cuisine follows strict principles, avoiding ingredients that are not in line with their religious beliefs. Jainism prohibits the consumption of certain ingredients such as onions, garlic, and root vegetables. In this Jain-friendly version, we’ve replaced the usual ingredients with alternatives while keeping the rich flavors intact.
Here’s how you can make a delicious, aromatic Jain Tomato Soup at home:
Ingredients:
- Tomatoes: 6 medium-sized, ripe and chopped
- Olive oil: 1 tbsp (or any other Jain-friendly oil)
- Cumin seeds: 1 tsp
- Black pepper: 1/4 tsp, freshly ground
- Ginger: 1-inch piece, finely grated (no garlic)
- Coriander powder: 1/2 tsp
- Red chili powder: 1/4 tsp (adjust to taste)
- Turmeric powder: 1/4 tsp
- Salt: to taste
- Water: 4 cups (or as required for desired consistency)
- Fresh coriander leaves: a few sprigs, finely chopped for garnish
- Sugar: 1/2 tsp (optional, helps balance acidity)
- Lemon juice: 1 tsp (optional, for added freshness)
Method:
- Prepare the tomatoes:
- Wash the tomatoes thoroughly and chop them into chunks. You can also blanch them (place them in hot water for 2 minutes and then peel the skin) if you prefer a smoother texture for the soup.
- Heat the oil:
- In a large saucepan, heat 1 tbsp of olive oil over medium heat. Add 1 tsp of cumin seeds and let them splutter for a few seconds. This adds a lovely earthy aroma to the soup.
- Sauté the spices:
- Add the freshly grated ginger to the pan and sauté it for 1-2 minutes until fragrant. Be careful not to burn it.
- Now, add the coriander powder, red chili powder, and turmeric powder. Stir to coat the spices evenly.
- Cook the tomatoes:
- Add the chopped tomatoes to the pan and cook them for about 5-7 minutes until they soften. Stir occasionally to prevent burning. This helps release the natural flavors of the tomatoes.
- Add water and simmer:
- Pour in 4 cups of water (you can adjust this depending on how thick you want your soup).
- Let the soup simmer for another 15-20 minutes so all the flavors meld together. You can cover the pan to speed up the process.
- Blend the soup:
- Once the tomatoes are tender and the soup is flavorful, turn off the heat. Allow the soup to cool slightly, then use a hand blender or regular blender to puree the mixture until smooth. If you prefer a chunkier soup, you can skip blending it entirely.
- Strain (optional):
- For a smoother texture, strain the soup using a fine-mesh sieve to remove any tomato skins or seeds. This step is optional but gives a silky consistency.
- Season and garnish:
- Taste the soup and adjust the seasoning with salt, sugar (if desired), and black pepper. If you like a tangy kick, add a teaspoon of lemon juice.
- Garnish with freshly chopped coriander leaves before serving.
Tips:
- Add vegetables: If you want to enhance the flavor, you can add other Jain-friendly vegetables like carrots, beans, or bell peppers to the soup. Just cook them with the tomatoes and blend everything together.
- Serving suggestion: Jain tomato soup is perfect on its own or served with a side of Jain-friendly bread like roti or toast.
- Vegan and gluten-free: This recipe is naturally vegan and gluten-free, making it suitable for various dietary preferences.
Enjoy your warm, soothing bowl of Jain Tomato Soup – a simple yet flavorful dish that’s perfect for any occasion!
