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

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