Recipe Search Tool

Spicy vegetable soup

(Google images)

Categories: Soups, Appetizers, Lunch, Vegetables, Mark's



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