| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 10g | 6g | 12g |
| sugars | fibre | protein | salt |
| 5g | 3g | 3g | 0.7g |
The first time I made the West Indian Gherkin and Tomato Soup, it was an instant hit in my household. Growing up in California, I’ve always been surrounded by vivid, fresh produce, and this soup is a perfect reflection of that. The West Indian gherkin, often overshadowed by its cucumber cousin, has a unique crispness that melds beautifully with the rich, juicy tomatoes. It’s a soup that celebrates the magnificent diversity of vegetables, just like how my family embraces the diverse cultural backgrounds we come from.
Nutrition and Health Benefits
One of the reasons I adore this recipe is because it’s as nutritious as it is delicious. West Indian gherkins are low in calories and packed with dietary fiber, which helps in digestion. Tomatoes add a hefty dose of vitamin C and antioxidants, while coconut milk contributes healthy fats and a creamy texture without adding lactose. Not to mention, the garlic, onion, and spices like turmeric and cumin don’t just boost flavor – they come with their own set of health benefits such as anti-inflammatory properties and support for a robust immune system. For anyone looking to enjoy a delicious meal without compromising on nutrients, this soup is a winner.
Cultural Fusion and Comfort
This soup embodies a beautiful fusion of flavors that pays homage to both my West Coast upbringing and my Gujarati roots. The aromatic spices remind me of the Indian dishes I grew up with, while the fresh produce takes me back to visits to California farmers’ markets. It’s a harmonious blend that feels like home. Whether you’re cozying up on a rainy day or looking for something refreshing yet comforting, this soup is incredibly versatile.
In terms of pairing, the West Indian Gherkin and Tomato Soup could easily accompany a crusty garlic bread or a light farmer’s garden salad. For a more substantial meal, you might consider serving it alongside a savory quinoa pilaf or even some warm, fluffy naan bread. The possibilities are endless, and that’s part of the charm!
In essence, the West Indian Gherkin and Tomato Soup brings together the best of both worlds. It’s a practical recipe for busy weeknights when I need something quick yet satisfying, and it’s also sophisticated enough to impress when guests are over. It’s a staple that you’ll surely find yourself making again and again, just like I do.
What You’ll Need
- 4 cups West Indian gherkins, peeled and diced
- 2 cups ripe tomatoes, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
Method
Step One
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes.
Step Two
Add the minced garlic to the pot and cook for another minute, stirring frequently to prevent burning.
Step Three
Stir in the ground cumin, ground coriander, and turmeric. Cook for about 30 seconds until the spices are fragrant.
Step Four
Add the diced West Indian gherkins and chopped tomatoes to the pot. Cook for about 5 minutes, stirring occasionally.
Step Five
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the gherkins are tender.
Step Six
Stir in the coconut milk and season with salt and pepper to taste. Simmer for another 5 minutes.
Step Seven
Remove the soup from heat and stir in the chopped fresh cilantro and lime juice.
Step Eight
Serve hot, garnished with additional cilantro if desired. Enjoy your West Indian Gherkin and Tomato Soup!
