Tomato & cardamom soup

Some new recipes to share with you all, as featured in last months issue of emel magazine with thanks to  Steven Lawson for his lovely photography work for this article

Tomato & cardamom soup

1 onion halved and thinly sliced
3 cloves garlic thinly sliced
1 tbsp cumin
1 tbsp turmeric
1tsp cayenne pepper
20 fresh curry leafs
25-30 cardamom pods smashed open, seeds removed and ground or 1tbsp pre-ground cardamom
1 tbsp demerera/brown sugar
1200g chopped tomatoes (3 tins)
150g yellow split peas washed & drained
1200 ml water

Sauté the onions over a medium heat with a splash of vegetable oil until they turn golden brown in colour, add garlic, curry leafs and spices and cook for a further 5 min

Add the sugar, tomatoes, split peas and water, stirring occasionally let the soup come to a gentle simmer.  Turning the heat down slightly but still allowing to simmer, cook for 30-45 min until the split peas have  softened, adding additional water if the soup starts to become too thick.

This soup is great served with some warm nann bread

Halloween recipe #4: Pumpkin, coconut and cardamon soup

Pumpkin, coconut and cardamon soup (this recipe is vegan and wheat free)

This is a really rich, creamy soup and the flavour of the cardamon really complements the pumpkin. If you want to make it lighter then just add one can of coconut and some water. This recipe serves 4-5.

(recipe by Sarah Wasserman)

Ingredients:

800g pumpkin (peel it if its a large tough-skinned variety, but no need for the smaller thinner-skinned varieties)
1 small white onion
3 cloves of garlic
15 cardamon pods - de-shelled
6 kaffir lime leaves (we get these in fresh, if you're using dried then re-hydrate them in some warm water)
1 green chilli

1) Chop up your pumpkin
2) Toast the cardamon pods until they start to pop (not too hot, you don't want to burn them). Then open up the pods and remove the seeds. Crush the seeds in a pestle and mortar or spice grinder.
3) Saute the onions with the chilli, garlic and add the cardamon
4) Remove the tough vein from the kaffir lime leaves and then slice them. Add them to the onions.
5) Add the diced pumkin, saute for a couple more minutes and then add the coconut milk.

6) Simmer for 30 minutes. You may need to add some water depending on how firm your squash is. 
7) Puree the soup with a stick blender then serve.