Ingredients Jump to Instructions ↓

  1. 1 tablespoon minced fresh root ginger

  2. 1 teaspoon ground cumin

  3. 1 hot green chilli

  4. 450ml (16 fl oz) water

  5. 225g (8 oz) crushed pineapple (tinned or fresh)

  6. 1 tomato, diced

  7. 1 1/2 teaspoons salt small handful chopped fresh coriander

  8. 2 limes, juiced

  9. 1 tablespoon vegetable oil

  10. 1 1/2 teaspoons cumin seeds

Instructions Jump to Ingredients ↑

  1. Use a blender or processor to grind the ginger, 1 teaspoon cumin and green chilli.

  2. In a medium saucepan, add water, pineapple, tomato and salt. Place over a low heat. When the pineapple and water have come to boil, add the ginger mixture. Raise and lower the heat to bring to the boil several times. Add the remaining water, and bring to the boil again. Add coriander, and remove from heat. Mix in lime juice.

  3. In a small pan, heat oil over medium heat, and add the remaining cumin seeds. Fry until golden, and add to the soup as a garnish.


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