Indian Spiced Tomato Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
SPICING
2 tbsp: Olive oil,
1/8 tsp: Asafetida,
1/2 tsp: Black mustard seed,
3 each: Dried red chiles, crushed
12 each: Peppercorns, crushed
6 each: Cloves, whole, crushed
1/2 tsp: Cumin powder,
1 tsp: Coriander powder,
1/4 tsp: Turmeric,
3 each: Bay leaves,
VEGETABLES
28 ounce: Tomatoes,
1/2 cup: Tofu,
3 tbsp: Tomato paste,
3 cup: Stock,
Salt,
Directions:
Heat oil & add spices in order, stirring once after each addition.
Lower heat & let the spices saute for a couple of minutes.
In a blender, puree the tomatoes with the tofu until smooth. Add to
the cooking spices. Stir in the tomato paste & the stock. Cover &
bring to a boil. Stir well to prevent burning & simmer gently for 5
minutes. Add salt & serve hot.
Recipe by Mark Satterly
Source from luhu.jp
Lower heat & let the spices saute for a couple of minutes.
In a blender, puree the tomatoes with the tofu until smooth. Add to
the cooking spices. Stir in the tomato paste & the stock. Cover &
bring to a boil. Stir well to prevent burning & simmer gently for 5
minutes. Add salt & serve hot.
Recipe by Mark Satterly
Source from luhu.jp