Spicy Vegetable Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
SOUP
1 each: 3" cinnamon stick,
6 each: Cloves,
4 each: Black cardamom pods,
1 tsp: Black peppercorns,
2 each: Garlic cloves, chopped
1 each: 2" piece ginger, grated
1 medium: Onion, coarsely chopped
1 cup: Potatoes, cubed
1 cup: Carrots, diced
1/2 cup: Green bell pepper,
6 cup: Stock,
SEASONING
1 tbsp: Olive oil,
1 1/2 tsp: Black mustard seeds,
1 tsp: Cumin seeds, whole
1 each: Dried red chile, chopped
Salt,
2 tbsp: Cilantro, chopped
Directions:
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.
Recipe by Mark Satterly
Source from luhu.jp
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.
Recipe by Mark Satterly
Source from luhu.jp