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

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P