Malawian-Style Tomato and Vegetable Soup

Ingredients

While the original Porra Antequerana is a cold tomato soup, this Malawian adaptation transforms it into a warm and hearty vegetable soup. The addition of local vegetables like kale, sweet potatoes, and okra gives it a distinct Malawian touch. The spices used in this recipe are also tailored to Malawian cuisine, adding a unique flavor profile. We alse have the original recipe for Porra Antequerana, so you can check it out.

• 6 large tomatoes, peeled and chopped (1.5 kg / 3.3 lbs) 6 large tomatoes, peeled and chopped (1.5 kg / 3.3 lbs)
• 2 red bell peppers, seeded and chopped 2 red bell peppers, seeded and chopped
• 1 onion, chopped 1 onion, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups kale, chopped (180 g / 6.3 oz) 2 cups kale, chopped (180 g / 6.3 oz)
• 2 cups sweet potatoes, peeled and diced (300 g / 10.6 oz) 2 cups sweet potatoes, peeled and diced (300 g / 10.6 oz)
• 1 cup okra, sliced (100 g / 3.5 oz) 1 cup okra, sliced (100 g / 3.5 oz)
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 38g, 12g
• Protein: 6g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the chopped tomatoes and red bell peppers to the pot. Cook for about 10 minutes, stirring occasionally, until the tomatoes break down and release their juices.
3. 3.
   Stir in the ground cumin, paprika, and ground coriander. Season with salt and pepper to taste.
4. 4.
   Add the chopped kale, diced sweet potatoes, and sliced okra to the pot. Stir well to combine all the ingredients.
5. 5.
   Pour enough water into the pot to cover the vegetables. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the vegetables are tender.
6. 6.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
7. 7.
   Return the soup to the pot and adjust the seasoning if needed. Simmer for an additional 5 minutes.
8. 8.
   Serve the Malawian-Style Tomato and Vegetable Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Kale — Remove the tough stems before chopping the kale leaves.
• Sweet potatoes — Make sure to peel and dice the sweet potatoes into small, bite-sized pieces for even cooking.
• Okra — Slice the okra into thin rounds to ensure it cooks through in the soup.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the soup.
• Serve the soup with a side of freshly baked bread or cornbread for a complete meal.
• Feel free to customize the vegetable selection based on seasonal availability or personal preference.
• To make the soup creamier, stir in a splash of coconut milk or cashew cream before serving.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Malawian-Style Tomato and Vegetable Soup hot in individual bowls. Garnish each serving with a sprinkle of fresh cilantro for added freshness and aroma. Accompany the soup with a side of crusty bread or cornbread for a satisfying meal.

Presentation advice

To elevate the presentation of the soup, drizzle a swirl of coconut milk or olive oil on top before garnishing with fresh cilantro. Serve the soup in colorful ceramic bowls to showcase the vibrant red color of the soup and the contrasting green cilantro.