Indian vegetable soup

Recipe from: 9/17/1992 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • 1
    onion, sliced
  • 2
    cloves garlic, crushed
  • oil for frying
  • 3
    whole cloves
  • 1
    stick cinnamon
  • 500
    ml
    frozen vegetables (stew-mix)
  • 1
    large, ripe tomato, peeled and grated
  • 1
    ml
    turmeric
  • 1
    ml
    pepper
  • 5
    ml
    ground ginger
  • 1
    ml
    cayenne pepper
  • 750
    ml
    chicken stock
  • salt
  • 250
    ml
    cream
 

Method

 
In a large saucepan, sauté the onion and garlic in a little oil until soft. Add the cloves and stir-fry for about a minute more. Add the frozen vegetables, grated tomato, turmeric, pepper, ginger and cayenne pepper. Stir-fry lightly. Add the chicken stock, reduce the heat and simmer until the vegetables are soft. Strain the soup through a sieve, reserving the stock. Purée the vegetables in a food processor. Add the stock and mix well. Heat once more if serving the soup hot. Correct the seasoning and add salt if necessary. Stir in the cream just before serving. Serve hot or cold. Serves 4.
 

Read more on: soup
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.