Indian Spiced Tomato Soup

Introduce your grandkids to garam masala, the granddaddy of all Indian spice mixes.

By The Kids Cook Monday

From The Kids Cook Monday, “Garam masala is an incredibly fragrant spice mix common to Indian cuisines; in this recipe it gives tomato soup a delicious kick. You can find garam masala in most supermarkets, but if you’d like to make your own – and tailor the heat to your liking – we’ve provided a super-simple recipe. Use any leftover garam masala to season baked potatoes, buttered noodles or as a spice rub for tofu or shrimp.”

the kids cook monday

Ingredients:

For the garam masala spice mix:
1/2 teaspoon ground cumin
1/4 teaspoon each ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon freshly ground black pepper
1/8 teaspoon each ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg

For the Indian Spiced Tomato Soup:
1 tablespoon olive oil
1 cup canned chickpeas, drained and rinsed
4 tomatoes, diced
1 pound potatoes, diced
1 cup red onion, peeled and diced
2 tablespoons Indian curry paste
1 tablespoon garlic, peeled and minced
2 teaspoons ground coriander
1 teaspoon garam masala
1/2 pound kale, thoroughly cleaned
Salt and pepper, to taste

Directions:

To make the Garam masala spice mix:

Kid: Combine the cumin, coriander, cardamom, pepper, cinnamon, cloves and nutmeg together in a jar with a fitted lid. Close the lid and shake vigorously until the spices are mixed thoroughly.

To complete the Indian Spiced Tomato Soup:

Adult: Pour the olive oil into a 6 quart crock pot. Add the chickpeas, tomatoes, potatoes and red onion. Season with the curry paste, garlic, coriander and 1 teaspoon of the garam masala spice mix. Stir to ensure ingredients are evenly distributed, set to low and cook for 6-8 hours.

Kid: Tear the kale leaves off the center rib into bite sized pieces.

Together: Pour half the soup into a blender, leaving half in the pot. Puree until smooth and transfer the blended soup back into the crockpot. Stir in the kale, turn the crockpot’s heat up to high and cook for 30 minutes more, or until the kale becomes tender. Season to taste with salt and freshly ground black pepper.

Serves 4

Best for ages 12-15

Reprinted courtesy of The Kids Cook Monday and Kristi Arnold of Veggie Converter 365 @ 2012.

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