Two quick and easy soups - almond and chilled tomato lemon

Almond soup

Ingredients:

Water           10 cups

Ginger          ½ inch

Indian bay leaf 1 leaf

Onion           1 medium-sized, chopped

Cinnamon        1.25” piece

Cardamom        1 clove

Almonds         10-12, soaked in water for 4-5 hours

You could choose to prepare almond stock to stock in the refrigerator – mix all ingredients with the water and boil until it reduces to about 8 cups in measure. To make soup out of this, add a little bit of powdered roasted almond, rice or corn flour for thickening and season with salt and pepper to the stock.

Chilled tomato lemon soup

Ingredients:

Tomato         1 large

Spring onions  1 small sprig

Lemon juice    from 1 lemon

Curd           ½ a cup

4-5 mint leaves, salt and sugar for seasoning

Finely chop the tomato after de-seeding and the onion. Run all ingredients through a blender with 5-6 ice cubes and strain before serving.