Recipe for Indian Spiced Tomato Soup


2 tablespoon olive oil
1/8 teaspoon asafetida
1/2 teaspoon black mustard seed
3 each dried red chiles, crushed
12 each peppercorns, crushed
6 each cloves, whole, crushed
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon turmeric
3 each bay leaves
28 oz tomatoes
1/2 cup tofu
3 tablespoon tomato paste
3 cup stock
1 salt


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.

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