Brothy vegetable soup

10 servings

Ingredients

QuantityIngredient
3tablespoonsOlive oil
1largeOnion, finely chopped
3largesGarlic cloves, chopped
3mediumsPotatoes, cubed
1cupZucchini, chopped
½cupPeas
1cupGreen beans
2mediumsTomatoes, chopped
1teaspoonCumin seeds
½teaspoonFenugreek seeds
4eachesRed chiles, crumbled
3eachesBay leaves
8cupsVegetable stock
4tablespoonsTomato 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

Submitted By MARK SATTERLY On 10-12-95