Spicy Vegetable Soup

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MMMMM----- Recipe via Meal-Master v8.02

 

Title: Spicy Vegetable Soup

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

Yield: 8 servings

 

MMMMM----------------------------SOUP

1 ea 3 " cinnamon stick

6 ea Cloves

4 ea Black cardamom pods

1 ts Black peppercorns

2 ea Garlic cloves, chopped

1 ea 2 " piece ginger, grated

1 md Onion, coarsely chopped

1 c Potatoes, cubed

1 c Carrots, diced

1/2 c Green bell pepper

6 c Stock

 

MMMMM-------------------------SEASONING------------------------------

1 tb Olive oil

1 1/2 ts Black mustard seeds

1 ts Cumin seeds, whole

1 ea Dried red chile, chopped

Salt

2 tb 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

 

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