Indian spiced tomato soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| ⅛ | teaspoon | Asafetida |
| ½ | teaspoon | Black mustard seed |
| 3 | eaches | Dried red chiles, crushed |
| 12 | eaches | Peppercorns, crushed |
| 6 | eaches | Cloves, whole, crushed |
| ½ | teaspoon | Cumin powder |
| 1 | teaspoon | Coriander powder |
| ¼ | teaspoon | Turmeric |
| 3 | eaches | Bay leaves |
| 28 | ounces | Tomatoes |
| ½ | cup | Tofu |
| 3 | tablespoons | Tomato paste |
| 3 | cups | Stock |
| Salt | ||
Directions
SPICING
VEGETABLES
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
Submitted By MARK SATTERLY On 06-15-95