I have often visited Indian restaurants in India that serve tomato soup or “rasam soup” with main dishes. Rasam soup is liquid and, of course, very spicy. I really like tomatoes and how the spices clear my sinuses, but I saw an opportunity to make it even healthier. I came up with a twist on the traditional rasam soup recipe, which is a bit less spicy so anyone can enjoy it, but with a creamier consistency and more ingredients, mainly avocado and spinach.
I really enjoy and prefer to eat tomatoes with avocado because I read that the tomatoes’ beta-carotene and avocados’ Omega-3 fatty acids work together. I chose to add spinach to my rasam soup because I don’t get enough leafy greens, and spinach nicely complements the other ingredients.
Vegan Remixed Indian Tomato Rasam Soup
- 2-3 on-the-vine ripe tomatoes, finely chopped
- 1 avocado
- 1 pinch of cayenne pepper
- 1 pinch of asafoetida powder
- 1 teaspoon mustard seeds
- 1 teaspoon oil (I use peanut oil, but any cooking oil works)
- 1 teaspoon flax seeds
- 1 teaspoon turmeric
1. Heat stove on low. Put the oil and mustard seeds into a pot with a handle. Close lid.
2. When you see the seeds pop, immediately put in asafoetida powder. This mix is “fodni,” and is very good for digestion, according to Ayurvedic diet principles.
3. Tilt pot to mix the powder with seeds and oil. Right away add tomatoes.
4. Mix the tomatoes with the cayenne powder, seeds, and turmeric. Let cook for about 5 minutes on medium.
5. Add spinach, and after spinach is cooked and desired consistency is reached, add in the diced avocados last.
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Photos: Deniz Altindas via Unsplash, Mrinal Gokhale