Indian Spiced Tomato Soup

Recipe Ingredients

		Spicing
2 tablespoons	30ml	Olive oil
1/8 teaspoon	0.6ml	Asafetida
1/2 teaspoon	2.5ml	Black mustard seed
3		Dried red chiles - crushed
12		Peppercorns - crushed
6		-- whole, crushed
1/2 teaspoon	2.5ml	Cumin powder
1 teaspoon	5ml	Coriander powder
1/4 teaspoon	1.3ml	Turmeric
3		Bay leaves
		Vegetables
28 oz	795g	Tomatoes
1/2 cup	118ml	Tofu
3 tablespoons	45ml	Tomato paste
3 cups	711ml	Stock
		Salt

Recipe Instructions

Heat oil and add spices in order, stirring once after each addition.

Lower heat and 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 and the stock. Cover and bring to a boil. Stir well to prevent burning and simmer gently for 5 minutes. Add salt and serve hot.

Source:
The Ultimate Rice Cooker Cookbook by Betty L. Torre

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