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Indian Vegetable Soup 2

Serves 4 to 6 Soup vegetarian, Soups

Indian Vegetable Soup 2

Indian Vegetable Soup 2 captures the essence of a warm, comforting meal that is often prepared in Indian households when the weather takes a chilly turn. This humble soup, a staple in many family kitchens, is crafted with a medley of fresh vegetables and a rich vegetable broth, allowing home cooks to adjust the seasoning to their liking, just as their mothers and grandmothers did before them.

The soup unfolds with layers of earthy sweetness from the mixed vegetables, grounded by the depth of a well-cooked onion. The olive oil lends a subtle richness, while the careful balance of sea salt and black pepper enhances the natural flavors without overpowering them. It's a dish meant to be ladled generously into bowls, inviting everyone to share in its warmth and simplicity.

Ingredients

  • 400 gmixed vegetables — carrot celery potato
  • 1onion
  • 1.5 Lvegetable broth
  • 2 tbspolive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing your vegetables. Dice 1 onion finely and set aside. Chop 400 g of mixed vegetables into bite-sized pieces, ensuring they are uniform in size for even cooking. This can include a mix of carrots, potatoes, green beans, and peas.
  2. In a large pot, heat 2 tbsp of olive oil over medium heat. Once the oil is shimmering, add the diced onion. Stir occasionally, allowing the onion to soften and become translucent, about 5-7 minutes. Be careful not to let the onion brown, as this can alter the flavor of the soup.
  3. Add the chopped mixed vegetables to the pot. Stir them with the softened onions, ensuring they are well-coated with the oil. This step helps to release the flavors of the vegetables and begins the cooking process.
  4. Pour in 1.5 L of vegetable broth. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let the soup simmer. Stir occasionally and let the vegetables cook until they are tender but not mushy, which should take about 15-20 minutes. The vegetables should be vibrant in color and easily pierced with a fork.
  5. Season the soup with fine sea salt and black pepper to taste. Remember, the salt should enhance the flavors without overpowering them. Taste the soup and adjust the seasoning as needed.
  6. Finish the soup by drizzling a thread of olive oil over the top before serving. This adds a layer of richness and depth to the flavor. Serve the soup hot, garnished with fresh herbs if desired, and enjoy it as a comforting and nourishing meal.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

This recipe is from Authentic Indian Cuisine by Yassine Sbiti — the Indian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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