Brothy vegetable soup

Yield: 10 servings

Measure Ingredient
3 tablespoons Olive oil
1 large Onion, finely chopped
3 larges Garlic cloves, chopped
3 mediums Potatoes, cubed
1 cup Zucchini, chopped
½ cup Peas
1 cup Green beans
2 mediums Tomatoes, chopped
1 teaspoon Cumin seeds
½ teaspoon Fenugreek seeds
4 eaches Red chiles, crumbled
3 eaches Bay leaves
8 cups Vegetable stock
4 tablespoons Tomato paste
\N \N Salt & pepper

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

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