Spicy Vegetable Soup Recipe

Recipe Ingredients

SOUP

1 each 3 cinnamon stick
6 each cloves
4 each black cardamom pods
1 tsp black peppercorns
2 each garlic cloves, chopped
1 each 2 piece ginger, grated
1 medium onion, coarsely chopped
1 cup potatoes, cubed
1 cup carrots, diced
1/2 cup green bell pepper
6 cup stock

SEASONING

1 tbsp olive oil
1 1/2 tsp black mustard seeds
1 tsp cumin seeds, whole
1 each dried red chile, chopped
1 salt
2 tbsp cilantro, chopped

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

Servings: 8

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