Tomato Soup Exotica
From jo_jo_ba 17 years ago
- 60 minutes to make
- Serves 4
Adapted from Jennifer Bain’s recipe in The Toronto Star, this recipe takes your typical tomato soup and brings it to a whole new level of exoticism with the addition of curry, quinoa and saffron. A great, hearty vegan feast!
Ingredients
- 1 white onion, sliced thinly shopping list
- 1 jalapeno chili, seeded and minced shopping list
- 4 cloves garlic, slivered shopping list
- 3 lb plum tomatoes, cut in half shopping list
- 1 tsp kosher salt shopping list
- black pepper shopping list
- 1 cup water shopping list
- 1/8 tsp saffron threads, crumbled shopping list
- ½ cup quinoa, thoroughly rinsed shopping list
- ½ cup vegetable stock, hot shopping list
- ½ tbsp curry powder shopping list
- 1 tsp brown sugar shopping list
How to make it
- Preheat oven to 375F.
- Lightly coat a cookie sheet with baking spray.
- Spread onion and chili pepper pieces on sheet.
- Slip garlic pieces in tomato halves, place tomatoes cut side up on sheet.
- Sprinkle with salt and plenty of pepper, mist lightly with baking spray.
- Bake 1 hour.
- Meanwhile, bring remaining 1 cup water to a boil. Add saffron and quinoa, stir and reduce heat to low.
- Cover and simmer 15 minutes.
- Scrape all cookie sheet contents into a blender or food processor, add stock, curry powder and brown sugar. Puree until smooth.
- Ladle tomato mixture into 4 serving bowls, evenly divide saffron quinoa mixture between them and serve immediately.
The Rating
Reviewed by 3 people-
Yum, Jo_jo_ba !! Sounds absolutely devine!! Thank you :)
kukla
in Barrie, Ontario loved it
-
Yep...WAS devine. I didn't change a thing :)
kukla
in Barrie, Ontario loved it
-
Lovely soup! Can't get enough of it.
Thanks!!
Susan
sitbynellie
in Glasgow loved it
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