Directions

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  1. Heat cooking Eva Canola Oil in a pan and fry the onions. Now add garlic and ginger and fry.
  2. Roughly chop the tomatoes, add to the pot and fry for 1 minute. We will use potatoes to thicken the soup instead of flour because potatoes are more nutritious than flour, and taste better too; so roughly chop the potatoes, add to the pot with salt, chili powder and 2 liters of water.
  3. Use the salt sparingly — the sourness of tomatoes and lemon can make the soup seem less salty than it really is. Bring the soup to the boil, then cover and cook on low heat for 45 minutes.
  4. Remove the lid and strain the soup through a fine sieve. Return the pot to the stove and with a spoon, clean off any scum that rises to the top.
  5. Add the lemon juice — you can add a pinch of black pepper if you need to adjust the taste.

  6. Heat through, then spoon into a bowl, garnish with fresh coriander leaves and serve piping hot