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Tomato, Coriander, and Ginger Soup


    Tomato, Coriander, and Ginger Soup

    If you are not a fan of ginger, make this soup with garlic instead. Choose either garlic or ginger, since using both will hide the flavour of the coriander seeds. Similarly, use curry leaves or cilantro, but do not use both. In the winter we use curry leaves and in the summer we use cilantro. Also be sure to use juicy tomatoes so you get a rich tomato taste.


    1/3 cup (80 mL) canola oil
    1/4 tsp (1 mL) asafoetida powder*
    1 Tbsp + 1 tsp (20 mL) cumin seeds
    15 to 20 curry leaves (optional)
    1 oz (28 g) ginger (or 5 large cloves of garlic), peeled and thinly sliced
    1 Tbsp + 1 tsp (20 mL) coriander
    1 tsp crushed (5 mL) cayenne pepper
    1 1/2 tsp (7 mL) salt
    3 cups (750 mL) pured tomatoes (9 medium)
    6 cups (1.5 L) water (or 3 cups/750 mL water and 3 cups/750 mL chicken stock)
    1/2 cup (125 mL) whipping cream (optional)
    1/2 cup (125 mL) chopped cilantro

    *Available from specialty food stores, but you may have to ask for it.

    In a large pot, heat oil for 1 minute on medium-high heat. Add asafoetida powder, cumin seeds, and curry leaves and allow to sizzle for 30 seconds. The curry leaves will begin to shrivel. Add ginger (or garlic) and stir well. (If you are using garlic, saute for 2 to 3 minutes until golden brown.) Reduce the heat to medium and add coriander, cayenne, and salt. Stir and saut for 5 minutes.

    Add tomatoes and water (or water and chicken stock). Stir well; cover and bring to a boil. Reduce the heat to medium-low and simmer for 1/2 hour. For a richer soup, stir in whipping cream. Just before serving, stir in cilantro.

    To serve, ladle soup into 6 individual bowls.

    Serves 6.

    source: "Vij's", alive #303, January 2008


    Tomato, Coriander, and Ginger Soup




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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.