Had to make some seasonal veggie subs but altogether this turned out much tastier than I expected. The chermoula is worth making - it adds some grassy, citrus zip to brighten up the plate. Lots of reviews suggesting it takes 2 hours - definitely possible with lots of veg prep but I think if you're a bit efficient with multitasking and ensure veggies are chopped small enough, it can be done in just over an hour. Don't get disheartened! :)The flavors and textures were excellent.
In fact the leftover hash was just as good a couple of days later! I was a little concerned that the chermoula was very bitter when tasted by itself. However with the hash it was perfect. I've already shared the recipe with friends and family and will make again!We loved it! Such a nice balance of savory and healthy. We don't have a pestle and mortar so we used ground spices instead and it still came out great.This was all right.
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Spicy Tomato Kabocha Soup With Tofu Recipe on Food52There’s nothing more satisfying than turning a batch of tomatoes into a delicious soup packed with vegetables and aromatic spices. If I had to choose a soup to have everyday, this spicy tomato soup would be one of them. The ingredients are first roasted in the oven, then charred under a low broil to extract the maximum flavor. Thai-inspired flavors, such as lemongrass and galangal, give this soup a wonderful citrus fragrance while keeping the tang in every slurp. Because I naturally gravitate toward spicy food, the jalapeños definitely add great heat. All in all, this soup is savory and spicy, with an appetizing tang that is perfect year-round. A few cooking tips:- Use a mix of tomato varieties for a more complex tomato flavor. You can also use canned fire-roasted tomatoes if you’d like, just skip roasting them in the oven.- Season with a pinch of sugar or vegan fish sauce, like nước mắm chay, if you prefer a less tangy soup.- I cut my tofu slices into a wavy shape so the tom yum paste can adhere better, but rectangles also work well.
Source: Food52 - 🏆 113. / 63 Read more »