Spicy Vegetable Soup

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Spicy Vegetable Soup

 

1 3 " cinnamon stick

6 cloves

4 black

cardamom pods

1 tsp. black peppercorns

2 garlic cloves, chopped

1 2 "

piece ginger, grated

1 medium onion, coarsely chopped

1 cup potatoes,

cubed

1 cup carrots, diced

1/2 cup green bell pepper

6 cups stock

 

 

Seasonings:

1 tbsp. olive oil

1 1/2 tsps. black mustard seeds

1 tsp.

cumin seeds, whole

1 dried red chili, chopped salt

2 tbsps. cilantro,

chopped

 

Using a mortar and pestle, crush the cinnamon stick, cloves,

cardamom pods and 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 and 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 and dried red chili, remove from the heat. Add

this mixture to the soup pot. Stir in the cilantro and salt. Check the

seasoning, serve hot. Serves 6.

 

 

 

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