Spicy vegetable soup
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Spicy vegetable soup
  Spicy    Soups    Appetizers    Lunch    Vegetables  
Last updated 6/12/2012 1:02:45 AM. Recipe ID 26398. Report a problem with this recipe.
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      Title: Spicy vegetable soup
 Categories: Soups, Appetizers, Lunch, Vegetables, Mark's
      Yield: 8 Servings
      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

      1 tb Olive oil
  1 1/2 ts Black mustard seeds
      1 ts Cumin seeds, whole
      1 ea Dried red chile, chopped
      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.

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Recipe ID 26398 (Apr 03, 2005)

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