Chunky Tomato Soup
2 tsp olive oil
1 medium onion, roughly chopped
2 cloves garlic, crushed (optional)
1 tsp cumin
1 tsp turmeric
½ celeriac, coarsely chopped (use 2 sticks celery if not available)
1 kg ripe red tomatoes, roughly chopped
¼ cup chopped parsley
2 cups tomato juice, (500mL)
1/2 cup plain yoghurt
Method
Cook the onion and garlic in the olive oil, in a large pot for 3 to 4 minutes. Add the tomatoes, celeriac (or celery), cumin and turmeric and stir for 3 minutes. Add the tomato juice, bring to the boil, cover and simmer for approximately 10 minutes.
When the tomatoes are very soft, add the parsley and cook for one more minute.
Place soup into individual bowls and dollop a spoon of yoghurt onto each
TAKEN from Dr CAbot's newsletter http://www.whas.com.au/newsletter/edition3.5/recipe.php