Indian vegetable soup

YOU
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (14)

1.00 onion — sliced
2.00 garlic — cloves, crushed
oil — for frying
3.00 cloves — whole
1.00 cinnamon — stick
500.00 ml vegetables — frozen
1.00 tomatoes — grated
1.00 ml turmeric
1.00 ml freshly ground black pepper
5.00 ml ginger — ground
1.00 ml cayenne pepper
750.00 ml stock — chicken
salt
250.00 ml cream
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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.



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