You are here

Thick Spicy Vegetable Soup

Ingredients
  Onion 1 Small
  Carrot 1
  Mushrooms 2
  Potato 1
  Peas 4 Ounce (25 Gram)
  Tomato puree 1 Teaspoon
  Water 1⁄2 Pint (300 Milliliter)
  Corn oil 1 Tablespoon
  Onion seeds 1 1⁄4 Pinch (1 Large Pinch)
  Ground coriander 1⁄2 Teaspoon
  Garam masala 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Chopped fresh coriander 1 Teaspoon
  Cornflour 1 Tablespoon
  Lemon juice 2 Teaspoon
  Single cream 4 Tablespoon
  Salt 1 Teaspoon
  Coriander sprigs 3 (To Garnish)
Directions

Peel and dice the onion, carrot, mushrooms and potato very finely and place in a large bowl.
Add the peas to the vegetables, mix in the tomato puree and pour in 150 ml (1/4 pint) of the water to loosen the mixture.
Heat the oil in a karahi or deep frying pan and fry the onion seeds until they turn a shade darker.
Lower the heat, add the vegetable mixture and stir into the oil.
Add the ground coriander, garam masala, chilli powder and fresh coriander.
Mix the cornflour with the remaining water and pour on to the vegetables in the pan.
Stir and cook for about 2 minutes, then pour in the lemon juice and mix thoroughly.
Finally, stir in the cream and add salt to taste.
Transfer to a warmed serving dish and serve garnished with coriander sprigs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
2

Rate It

Your rating: None
4.43
Average: 4.4 (15 votes)