Tomato and garam masala soup, coriander vetkoek, yoghurt

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Preparation info

  • Serves


    Starter Portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
The Radisson Blu

The wet masala spice mix is from Shaikhs Exotics in Athlone, Cape Town. I have been buying this product from them for years. Wet seafood masala is great for all spicy dishes, not only seafood. The yoghurt espuma can just be replaced with plain thick yoghurt.


Tomato and garam masala soup

  • 500 g cherry tomatoes
  • 70 ml olive oil
  • 2 g salt
  • 7 g garlic
  • 14 g ginger
  • 100 g carrotsbrunoise (diced into 3mm cubes)
  • 300 g red onions – sliced
  • 50 ml olive oil
  • 8 g wet seafood masala
  • 1.5 litres vegetable stock
  • 500 g whole peeled tinned tomatoes
  • 7 g salt

Coriander vetkoek

  • 2.5 g dried yeast
  • 125 ml water
  • 175 g flour
  • 11 g honey
  • 1.8 g ground coriander seeds
  • 3 g salt
  • 360 ml yoghurt espuma – 45ml per serving
  • 32 sprigs micro coriander – 4 per serving
  • wet masala – sprinkle for garnish


Drizzle the tomatoes with 20 ml of the olive oil and the salt. Oven-roast at 200°C until soft and blistered.

Cook the garlic, ginger, carrots and onions in the remaining 50 ml olive oil until soft but without colour. Add the seafood masala and fry for a minute or two. Add the roasted tomatoes and cook for a further 5 minutes. Add 800 ml of the vegetable stock and the whole peeled tomatoes. Cover with a cartouche (paper or silicone lid) and cook for 20 minutes until the onions and carrots are soft.

Let the soup stand for 1 hour to develop its flavour, before transferring the soup to a blender. Blend with the remaining 700 ml vegetable stock until smooth. Do not add all the stock at once; rather add it slowly to adjust consistency. Season to taste.

To make the vetkoek, combine the yeast with the lukewarm water. Allow it to sit for 5 minutes. Combine the flour, honey and coriander and add the water mixture. Once incorporated, add the salt. Knead until a dough is formed and it is no longer sticky. Cover and rest for 30 minutes. Knock down the dough and let it sit for a further 30 minutes, and then roll 30 g portions into balls, and prove the balls for 15 minutes. Deep fry at 180°C for 4 minutes or until golden brown, and drain excess oil on paper towels.

To assemble, discharge 45 ml of the espuma into the middle of each hot soup plate. Sprinkle with 4 sprigs micro coriander and wet masala. Add a coriander vetkoek to the plate. For effect, pour the 180–200ml portion of soup at the table, into the centre of the espuma.