top of page
  • Writer's pictureElise Rousse

Onion Squash & Tomato Soup

This autumn soup is super nourishing and comforting, and the blend of spices makes it just as tasty.

If you don't have all the spices you need, it's really not a big deal. Leave it out or replace it, and you'll see that the result will be just as amazing!

We prepared this recipe during my last Ayurveda training weekend, I've just tweaked a few things. (More on Ayurveda in a future post.)

The recipe serves 4.


* Tomatoes: 500 g

* Onion squash (unpeeled): 800 g

* Olive oil: 1 full tablespoon

* Coriander: 1 whole bunch

* Cumin seeds: 1 teaspoon

* Sesame seeds: 1 teaspoon

* Garlic, 2 cloves

Blend of spices

* Cloves: 4

* Black pepper grains, 8

* Cardamom grains, 2

* Curcuma, 1/2 teaspoon

* Cinnamon, 1 stick

* Bay leaf, 1


Brush the onion squash and cut it into small pieces with the skin. Cut the tomatoes into small pieces and chop the garlic.

Heat the oil. Add garlic, cumin seeds and sesame seeds. Let them fry, without burning! Add the squash and fry them in oil until they become very tender.

You can then add the tomatoes, leave to cook for a few minutes. Then add water to cover all the vegetables (and more if you want your soup to be more liquid). Add the spice blend and let simmer for a little bit more.

When the soup is ready, add the coriander and salt.




bottom of page