Ingredients
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3
-
1
-
1
-
2
-
1
-
2
-
1 1/2
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Lou’s Green Tomato Soup,I garden. At the end of the year I had a lot of green tomatoes whose blossom end had not blushed, thus they will never ripen. This is a recipe I created to use green tomatoes. This year I’ll make a lot more and freeze it.,I made this 2 years in a row with my leftover green tomatoes at the end of the growing season and I just forgot to review it. Its absolutely fabulous! It has a nice curry type of flavor with just the right balance of sweet and spicy. I left out the green pepper and the milk and canned it with a little bit of lemon juice added to make sure that no one got botulism. Everyone that I shared it with loved it and asked if I had enough to spare another jar. Thank you so much for sharing such a yummy way to avoid wasting those last green tomatoes before the frost.,Great flavor from the spices in this recipe. used chopped cabbage instead of potato, as I was trying to use up the veggies in the garden. I also did not puree the soup. I might use the base of this recipe with other vegetables as well in the future. Thank you for posting this recipe.
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Steps
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1
Done
|
Heat the Oil in a Large Heavy Pot Over Medium Heat. |
|
2
Done
|
Add the Onions, Garlic, Ginger, Coriander and Cumin and Cook, Stirring, Until the Onions Are Soft and Translucent, About 5 Minutes. |
|
3
Done
|
Add the Tomatoes, Pepper, Potatoes, Broth, Chili Pepper and Sugar. |
|
4
Done
|
Bring to a Boil, Reduce Heat to Low, and Simmer, Covered, For 30 Minutes. |
|
5
Done
|
Pure the Soup in Batches in a Blender or Food Processor (the Blender Will Give You a Smoother Pure). |
|
6
Done
|
Return the Soup to a Pot and Add the Milk and Salt. |
|
7
Done
|
Heat to a Simmer. |
|
8
Done
|
Serve Garnished With a Dollop of Yogurt, Cashews, and Cilantro Leaves. |
