Tomato and Soya Bean Soup

1If using dried soya beans (1 cup), soak them overnight in enough water. Drain and rinse before cooking.

2Cook the soaked soya beans in a pressure cooker or pot with 4 cups of water until tender (about 20-25 minutes in a pressure cooker or 1-1.5 hours in a pot). Drain and set aside. If using canned or pre-cooked soya beans, rinse and drain them.

3Heat vegetable oil (2 tablespoons) in a large saucepan over medium heat. Add cumin seeds (1 teaspoon) and mustard seeds (½ teaspoon); sauté until they begin to pop, about 30 seconds.

4Add the finely chopped onion (1 medium) and sauté until translucent and lightly golden, about 5-7 minutes.

5Add turmeric powder (½ teaspoon), chili powder (1 teaspoon), and ground coriander (1 teaspoon). Stir well and cook the spices for 1 minute to release their aroma.

6Add the chopped tomatoes and cook until they soften and break down, about 8-10 minutes, stirring occasionally.

7Add the cooked soya beans to the tomato mixture and stir to combine.

8Pour in 4 cups of water or vegetable broth (4 cups) and bring the soup to a gentle boil. Reduce heat and simmer for 15 minutes to allow flavors to meld.

9Use an immersion blender to partially blend the soup for a slightly chunky texture, or blend fully for a smooth consistency, according to preference.

10Season with salt and freshly ground black pepper to taste.

11If desired, stir in lemon juice (1 tablespoon) to enhance the tanginess.

12Ladle the soup into bowls and garnish with fresh coriander leaves before serving.