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Lists of everything I cook or do in the kitchen, meal plans for future reference, and recipes I've taken the time to write out. Posts are often in-progress, used as notepads.

sparasso follows:

I made this soup up on the fly because I wanted something full of vegetables to balance out the bean & rice dishes I'm making this week. The basic technique for this is from "Aloo-Tamatar Soup" from New Indian Home Cooking, which is a curried potato and tomato soup that I've made enough times that I no longer follow the recipe.

Ingredients:

  • 1 T olive oil
  • 1 yellow onion, roughly chopped
  • A half-thumb sized knob of ginger, sliced in strips
  • 2 large carrots, sliced in rounds
  • 4 medium sweet potatoes, cut into 1" pieces
  • 3 T tomato paste
  • 1½ T tandoori masala
  • Salt & black pepper, to taste
  • ¼ t garam masala
  • ½ lb 'Lacinato' kale, roughly chopped

Method:

  • Heat olive oil in large pot over medium heat. Add onion and ginger, sauté until fragrant.
  • Add carrot, sweet potato, tomato paste, tandoori masala, salt, and black pepper, stirring to coat vegetables with spices. Cook about 5 minutes until fragrant.
  • Add water to cover vegetables. Bring water to a boil, then reduce heat and simmer. Cook until carrots and sweet potatoes are just barely soft, about 15 minutes.
  • Add garam masala and kale, and simmer until kale has brightened in color and is barely cooked.

Notes:

  • Flavor: mellow and autumnal, has a complex sweetness
  • It could stand something acidic/bitter or nutty/salty as an add-in or side dish
  • Because the soup is mostly water/vegetables, it really needs something else as a side to make a meal that'll keep you going longer than an hour
  • Ingredients to Add Next Time: lemon juice at end, cilantro if available
  • Possible Pairings: halva; cheese and crackers; really good flatbreads; toasted pepitas, sesame, cashews, or hazelnuts for a topping; cilantro chutney; mango chutney; a yogurt dish or sauce
  • Substitutions: fresh or canned crushed tomatoes would be fine, I just happened to have leftover tomato paste from making goulash; turnips, beets, or parsnips would all be interesting as an added veggie in the soup or in a side salad; this seems like one of those soups people would puree (minus the kale); you could probably get away with adding dal to this if you wanted more protein

(Thanks to my partner for flavor feedback.)

jan 12 2019 ∞
jan 12 2019 +