Country-Style Tomato and Coriander Broth

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

Atende aos diretrizes editoriais

Baixar
Baixar
PDF do artigo foi baixado
Compartilhar
Compartilhar
Link do artigo copiado para a área de transferência
Language
Language
Discussão
Ask Patient
Versão em Áudio
Adicionar às fontes preferidas no Google

This country-style tomato and coriander broth is a light yet deeply aromatic vegan dish, perfect for those seeking a vibrant and healthy starter or lunchtime treat. Infused with warming whole spices like cinnamon, cardamom, and cloves, the broth develops a complex savoury profile that balances beautifully with the natural sweetness of vine-ripened tomatoes and the zesty heat of fresh ginger.

Crafted using traditional methods, this homemade soup relies on a bouquet garni of spices and fresh aromatics to create a clear, fragrant base. By blending a portion of the softened vegetables back into the liquid, you achieve a silky texture without the need for cream or starch. Serve it steaming hot in warmed bowls, topped with a generous scatter of fresh coriander for a refreshing finish.

Ingredients for Country-Style Tomato and Coriander Broth

2 whole cinnamon sticks
1 teaspoon whole coriander seeds
1/2 teaspoons whole cloves (about 11 cloves)
1/8 teaspoons whole black peppercorns (about 10 peppercorns), lightly crushed
2 fresh bay leaves (or 4 dried)
2 green cardamom pods
6 medium tomatoes, quartered and seeded (about 1.4kg total)
6 cloves garlic, coarsely chopped
1 (3/4-inch) knob fresh ginger, peeled and coarsely chopped (about 1 tablespoon )
1/2 large bunch fresh coriander, stems reserved and leaves finely chopped (about 40g )
1 1/4 colheres de chá de sal marinho fino
1/4 colher de chá de pimenta-do-reino moída na hora
1 (3-inch) square cheesecloth
barbante de cozinha

How to make Country-Style Tomato and Coriander Broth

Make spice sachet by wrapping together in cheesecloth the cinnamon sticks, coriander seeds, cloves, peppercorns, bay leaves, and cardamom pods. Tie with kitchen string.

In heavy, large pot over high heat, stir together 4 cups water, tomatoes, garlic, ginger, coriander stems, 1 teaspoon salt, and spice sachet. Bring to boil, then reduce heat and simmer, uncovered, until reduced by 1/3, about 30 minutes. Strain through fine-mesh sieve into large clean pot, reserving solids. Discard spice sachet. Measure 240ml strained liquid in pot and transfer to blender. Add reserved solids and pureé until smooth. Strain through fine-mesh sieve back into pot with liquid.

Place pot over high heat and bring to simmer, about 5 minutes. Stir in ground pepper and remaining 1/4 teaspoons salt. Serve immediately, topping each portion with chopped coriander leaves.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.