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

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