Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
I chose not to hard boil the egg (or so I thought) and dropped it into the soup to soft boil but I had made this in a slow cooker and I judged incorrectly so the egg hard-boiled without the shell. It was the best hard-boiled egg, I have ever eaten. It absorbed the flavors of the soup.
The soup did well in a slow cooker. I put it up, before going to work, and left it on low. I came home to a cooked soup, to which I added the cauliflower and eggs. Potatoes, carrots and tomatoes all make this a success.
Curried Tomato Soup with Hard-Boiled Eggs
adapted from The Food Matters Cookbook by Mark Bittman
Ingredients:1 tablespoon cooking oil 1 onion, chopped 1 clove garlic, minced 1 tablespoon minced ginger2 tablespoons curry powder 1 teaspoon cumin pinch of sugar 2 Yukon gold potatoes, peeled and chopped 1 carrot, chopped salt and black pepper 3 cups vegetable broth 1 cup light coconut milk 1 28 ounce can chopped tomatoes 1 small cauliflower, cored and roughly chopped 4 hard-boiled eggs 1/4 cup chopped fresh cilantro, for garnish Method: Put the oil in a large pot or Dutch oven over medium-high heat. When it’s hot, add the onion, garlic and ginger. Cook until softened, 3 to 5 minutes, stirring occasionally. Stir in the curry powder, cumin, and sugar. Cook and stir until fragrant, about a minute. Add the potatoes and carrot and sprinkle with salt and pepper. Cook, stirring for a minute or 2. Add the broth, coconut milk and tomatoes with their liquid. Bring to a boil, then lower the heat so the mixture bubbles gently. Cook, stirring once in a while, until the potatoes and carrots are soft, about 15-20 minutes. Add the cauliflower and adjust the heat so that the mixture bubbles gently. Cook until all the vegetables are tender, about 15 minutes more. Serve garnished with the hard-boiled eggs and