Description
A light and refreshing soup that highlights the fantastic flavor of leeks.
Scale
Ingredients
2 tbsp. olive oil
3 roma or 2 vine ripened tomatoes, roughly chopped into quarters
1 1/2 cup leeks, washed and sliced into rounds
1 tsp. cumin seeds
1 1/2 tsp. asafoetida
1/2 tsp. fenugreek seeds
1 tsp. red Kashmiri chili or 1/4 tsp. if using a stronger chili powder/cayenne pepper powder
2 1/2 tsp. basic rasam powder
Salt to taste (approx. 1-1 1/4 tsp.)
2 cups water
Instructions
Making the Rasam:
- Drizzle 1/2 tbsp. olive oil over the tomatoes and roast on a hot grill or pan on high heat for approx. 5-6 mins. until they are slightly charred and mushy.
- Roast the leeks in the same pan or grill for 3 to 4 mins. until they are slightly brown and give off a wonderful aroma.
- In a deep bottomed pot, heat 1 tbsp. olive oil on med. for 2 mins.
- Add 1 tsp. each of cumin seeds and asafoetida plus 1/2 tsp. fenugreek seeds. Saute for 2 mins. till the cumin seeds crackle and pop.
- Add the tomatoes, leeks and water and bring to a gentle boil, for about 10 mins.
- Add 1 tsp. red Kashmiri chili powder, 2 1/2 tsp. rasam powder and salt to taste (approx. 1 tsp.). Cook for 5 more mins.
- Turn off the stove and strain the liquid, throwing away the solids and reserving the soupy, clear portion.
Tempering It:
- 5 mins. before the rasam is done, heat 1/2 tbsp. olive oil in a pan for 2 mins.
- Add 1/2 tsp. asafoetida. Cook for one min.
- Add to rasam, stir, and cook for 2-3 mins.
- Taste, adjust seasoning if necessary and serve hot!
Notes
- If you’re in a rush, and want to make this a one-pot dish, just pan-roast the leeks and tomatoes in the same deep-bottomed pan that you make the rasam. Just remember to roast the leeks first because once the tomatoes turn mushy, it will be difficult to roast the leeks. In the end, after straining the liquid, wipe the pan, add 1/2 tbsp oil to it, cook 1/2 tsp. asafoetida for 1 min., toss in the reserved liquid, cook for 2-3 mins and serve. You have one pot Leek & Tomato Rasam!
- If leeks are unavailable, scallions are a good substitute. Finely chop 6-7 scallions and blend with 1 1/2 cups water to make a scallion stock. Follow all steps above, sans leeks, but substitute the scallion stock for the water. The flavor of pureed scallions is similar to leeks but milder.
- Out of rasam powder and not in the mood to make any? Substitute with 1 tsp. coriander powder, 1/2 tsp. each of cumin powder, ground pepper and asafoetida. The leeks are the star of the show here and the spices are nothing but the supporting cast.
- Tomatoes are non-negotiable!
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 31
- Sugar: 0.2
- Sodium: 593
- Fat: 1.4
- Saturated Fat: .02
- Carbohydrates: 4.6
- Fiber: 1.1
- Protein: 0.8
- Cholesterol: 0
Keywords: Rasam, Tomato Rasam, Leek Rasam, Soup, Tomato Soup, Leek Soup, Tomato and Leek Soup, Tomato Broth, Leek and Tomato Broth, South Indian Food, Indian Food, Vegan Food, Vegetarian Food