Skip to main content

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.

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

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.


  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.

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

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

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


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas