Spicy vegetable soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 3\" cinnamon stick |
| 6 | eaches | Cloves |
| 4 | eaches | Black cardamom pods |
| 1 | teaspoon | Black peppercorns |
| 2 | eaches | Garlic cloves, chopped |
| 1 | each | 2\" piece ginger, grated |
| 1 | medium | Onion, coarsely chopped |
| 1 | cup | Potatoes, cubed |
| 1 | cup | Carrots, diced |
| ½ | cup | Green bell pepper |
| 6 | cups | Stock |
| 1 | tablespoon | Olive oil |
| 1½ | teaspoon | Black mustard seeds |
| 1 | teaspoon | Cumin seeds, whole |
| 1 | each | Dried red chile, chopped |
| Salt | ||
| 2 | tablespoons | Cilantro, chopped |
Directions
SOUP
SEASONING
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
Submitted By MARK SATTERLY On 06-05-95