Red Hot Soup
•2 Tsp olive oil
•½ Tsp yellow asafetida powder
•1 large red bell pepper, chopped
•4-5 tomatoes, peeled and chopped
•4 C water
•1½ Tsp salt
•¼ Tsp ground black pepper
•1/3 C Tbsp fresh coriander leaves
1.Heat oil in a saucepan over moderate heat. Sprinkle the asafetida, when it sizzles, drop the bell peppers and sauté for 3-5 minutes. Add the tomatoes and keep stirring for another 2-3 minutes.
2.Add the water, salt, pepper and half of the coriander leaves. Bring to a boil, and then reduce the heat to low. Cook covered for 30 minutes or until the tomatoes are pulpy. Garnish with the remaining coriander leaves.
By Anand Lila Devi Dasi