Vegetable: Spicy Vegetable Soup
Source of Recipe
internet
List of Ingredients
-----SOUP-----
1 3" cinnamon stick
6 Cloves
4 Black cardamom pods
1 t Black peppercorns
2 Garlic cloves, chopped
1 2" piece ginger, grated
1 md Onion, coarsely chopped
1 c Potatoes, cubed
1 c Carrots, diced
1/2 c Green bell pepper
6 c Stock
-----SEASONING-----
1 tb Olive oil
1 1/2 ts Black mustard seeds
1 t Cumin seeds, whole
1 Dried red chile, chopped
Salt
2 tb Cilantro, chopped Recipe
Using a mortar & pestle, crush the cinnamon stick, cloves, cardamom pods & peppercorns. Set aside. In a soup pot, combine all the soup ingredients with the crushed spices. Bring to a boil, reduce the heat & simmer, covered, until the vegetables are very tender, about 25 to 35 minutes. Remove from the heat & cool for 10 minutes.
In batches if necessary, puree the stock & vegetables in a blender or food processor. Return to a clean pot & reheat gently.
For the seasoning, warm the olive oil in a small skillet over medium heat. When hot, put in the mustard seeds. After a few seconds, they should pop. Add the cumin seeds & dried red chile & remove from the heat. Add this mixture to the soup pot. Stir in the cilantro & salt. Check the seasoning & serve hot.
NOTE: If you cannot find cilantro, use parsley. Use whatever vegetables you like.
A couple of tablespoons of nuts cooked with the vegetables adds some creaminess to the soup.
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