Wednesday, May 04, 2005

Curried Couscous, Spinach, and Roasted Tomato Soup

Curried Couscous, Spinach, and Roasted Tomato Soup (Adapted from CL)

4 plum tomatoes
1 teaspoon olive oil
2 teaspoons butter
1 cup finely chopped onion
1/2 cup dry Israeli couscous, toasted
3/4 teaspoon curry powder
3/4 teaspoon hot madras curry powder
1/4 teaspoon salt
2 garlic clove, minced
4 1/2 cups turkey stock or broth
6 ounces baby spinach

Preheat oven to 450

Cut each tomato into 8 small wedges. Toss together wedges and oil on a foil covered baking sheet. Bake until tender and lightly browned, about 15-20 minutes.

In a large saucepan, melt butter over medium-high. Add onion and cook until softened, about 3-5 minutes. Stir in couscous, curry powders, salt and garlic - cook for 3 minutes. Add roasted tomato wedges and stock. Bring to a boil, reduce heat and simmer until the couscous is almost tender - about 7 minutes. Add spinach and stir until spinach begins to wilt - about 2 minutes.

Makes about 3-4 servings.

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  1. what a gorgeous soup! I'll make this with a vegetable broth and I bet it'll be awesome!

  2. Catherine - I am sure it would be just as good with veggie broth as well! The leftovers seemed to reheat good as well!