Brothy Vegetable Soup Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Olive oil,
1 large: Onion, finely chopped
3 large: Garlic cloves, chopped
3 medium: Potatoes, cubed
1 cup: Zucchini, chopped
1/2 cup: Peas,
1 cup: Green beans,
2 medium: Tomatoes, chopped
1 tsp: Cumin seeds,
1/2 tsp: Fenugreek seeds,
4 each: Red chiles, crumbled
3 each: Bay leaves,
8 cup: Vegetable stock,
4 tbsp: Tomato paste,
Salt & pepper,
Directions:
Heat olive oil over medium flame. Stir in the chopped onion & garlic
& let them saute for 5 to 8 minutes. The onion should be just turning
soft. Add the rest of the vegetables, including the tomatoes, stir,
reduce heat to low, cover & saute for another 5 minutes. Stir in the
cumin seeds, fenugreek, chiles & bay leaf. Saute for a further 1
minute. Pour in the stock, stir in the tomato paste. Bring to a full
boil, cover & simmer for 15 to 20 minutes, or until all the
vegetables are tender. Season with salt & pepper & serve with crusty
home-made bread.
Recipe by Mark Satterly
Source from luhu.jp
& let them saute for 5 to 8 minutes. The onion should be just turning
soft. Add the rest of the vegetables, including the tomatoes, stir,
reduce heat to low, cover & saute for another 5 minutes. Stir in the
cumin seeds, fenugreek, chiles & bay leaf. Saute for a further 1
minute. Pour in the stock, stir in the tomato paste. Bring to a full
boil, cover & simmer for 15 to 20 minutes, or until all the
vegetables are tender. Season with salt & pepper & serve with crusty
home-made bread.
Recipe by Mark Satterly
Source from luhu.jp