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| Home -> [Central Asian, Indian, Soups, Tomatoes] -> [Indian spiced tomato soup Recipe] |
Indian spiced tomato soup
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Central Asian, Indian, Soups, Tomatoes |
Rating: |
0 |
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Ingredients:
| | SPICING | | 2
| tbsp | Olive oil | | 1/8
| tsp | Asafetida | | 1/2
| tsp | Black mustard seed | | | 3 ea Dried red chiles, crushed | | | 12 ea Peppercorns, crushed | | | 6 ea Cloves, whole, crushed | | 1/2
| tsp | Cumin powder | | 1
| tsp | Coriander powder | | 1/4
| tsp | Turmeric | | | 3 ea Bay leaves | | | VEGETABLES | | 28
| oz | Tomatoes | | 1/2
| cup | Tofu | | 3
| tbsp | Tomato paste | | 3
| cup | Stock | | | Salt |
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Procedures:
| 1 | Heat oil & add spices in order, stirring once after each addition. | | 2 | Lower heat & let the spices saute for a couple of minutes. | | 3 | in a blender, puree the tomatoes with the tofu until smooth. | | 4 | Add to the cooking spices. | | 5 | Stir in the tomato paste & the stock. | | 6 | Cover & bring to a boil. | | 7 | Stir well to prevent burning & simmer gently for 5 minutes. | | 8 | Add salt & serve hot. | | 9 | recipe by mark satterly |
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