Sunday, March 18, 2012

The Food Matters Project: Curried Vegetable Soup with Roasted Tomatoes & Poached Eggs



Here we are at week seven of the Food Matters Project, the brainchild of Sarah of 20somethingcupcakes and Kate from Cookie + Kate. Each week we all - here's the 'we' and we've grown to just over three dozen fellow foodie bloggers - cook the same recipe, from Mark Bittman's The Food Matters Cookbook, posting our interpretations and adaptations.

This week Joanne of Eats Well with Others assigned us Mark's Curried Tomato Soup with Hard-Boiled Eggs. Here's the hostess's post. And here's what all the creative cookers whipped up: click here and look in the comments.

I love the idea of tomatoes and eggs together in a main dish. We eat eggs simmered in tomato sauce and herbs for dinner at least once a week; it's tasty and fast. But, for this soup, I wanted to highlight the tomatoes more, so I pulled them out of the soup itself and used it as a hearty garnish along with the eggs. Also, I skipped the coconut milk and used more greens.

1 T minced garlic
1 T minced shallots
3 carrots, chopped
2 stalks of celery, chopped
6 potatoes, washed and chopped
1 small cauliflower
1 C trimmed and sliced green beans
2 C braising greens (Mizuna, Tatsoi and Red Russian Kale), chopped
1 C wild arugula
1 C baby spinach
4 C organic chicken broth
2 T curry powder
1 T ground cumin
1 t smoky paprika

For garnish
1 poached egg per person
fresh cilantro
fresh mint

In a large souppot, heat a splash of olive oil and cook the garlic and shallots until they begin to soften. Stir in the curry powder, cumin, and paprika; cook until the spices are fragrant, approximately a minute or two.

Add the carrots, celery, potatoes, and broth, simmering until the vegetables are fork tender. Stir in the green beans, braising greens, and cauliflower, cooking until these vegetables are soft.

Carefully crack as many eggs as you have people to serve into the gently bubbling soup. Cover the pot and cook until the egg whites are firmed. Ladle the soup into each bowl. Top with dry roasted pearl tomatoes, one poached egg, and freshly chopped mint and cilantro.

5 comments:

  1. I love the intense flavor of roasted tomatoes so I'm really intrigued by the idea of adding them separately to the soup! Delicious.

    ReplyDelete
  2. I like the addition of all those greens and keeping the tomatoes separate!

    ReplyDelete
  3. Looks yummy! I need to try roasting tomatoes.

    ReplyDelete
  4. This sounds fantastic - especially with the greens and roasted tomatoes added in at the end.

    ReplyDelete

Share Buttons