Chilled Spiced Tomato Soup



Gently sauté the onion in the oil until soft. Add garlic and ginger, and cook a further minute. Pour in the tomato juice and add chilli powder to taste. Bring to a boil while stirring, reduce heat, cover and simmer for 20 minutes. Add the coriander, recover and simmer for a further 10 minutes.

Puree and strain through a sieve. Leave to cool.

Stir in the soya cream, cover and chill in the fridge for a couple of hours before serving.


  • 1 tsp sunflower oil
  • 1 small onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tsp fresh ginger root, grated
  • 1L tomato juice
  • 1/2 tsp hot chilli powder 
  • 1 Tbsp fresh coriander, chopped
  • 100ml soy cream