Brothy vegetable soup
10 servings
Ingredients
| Quantity | 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 |
| 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