Roselle, Tomato and Fish Slice Soup

Why people make this soup

Nourilo spotted roselle being used in a soup in the newspaper, and since he’d been teaching a flower-tea class with roselle anyway, he gave it a try — and found it surprisingly appetizing and tasty. Roselle has a pleasant tartness and is traditionally associated with refreshing the mouth, helping with weight, and supporting healthy blood pressure, making it a summer favorite. Paired with equally tangy tomato in a quick fish-slice soup, it leaves the mouth fresh and watering — a dish he thinks well suited to those who are overweight or watching blood pressure and blood sugar.

Method

1. Rinse the tomatoes and cut into chunks. Thinly slice the fish fillet. Cut the scallion whites into segments.
2. Bring 1.2 L of water to the boil, add all the ingredients, and boil for about 5 minutes. Serve.

Nourilo’s Tips

Roselle is quite tart, so don’t add too much at once — 3 to 4 flowers is plenty.