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Indian Vegetable Soup 3

Serves 4 to 6 Soup vegetarian, Soups

Indian Vegetable Soup 3

Indian Vegetable Soup 3 is a beloved staple in many Indian home kitchens, embodying the essence of everyday comfort food. Prepared with an array of seasonal mixed vegetables and a rich vegetable broth, it's a dish often made without a strict recipe, relying instead on the cook's intuition and the family's taste preferences. This version captures the essence of home cooking, where salt is measured by hand and olive oil is used generously, ensuring each bowl is a reflection of the cook's personal touch.

The taste of this soup is a harmonious blend of fresh vegetables, the sweetness of softened onions, and the subtle depth of a well-seasoned broth. It's a dish that feels both nourishing and satisfying, with a warmth that invites you to savor each spoonful. Perfect as a light meal on its own or as a comforting start to a larger spread, this soup is served straight from the pot, its aroma inviting everyone to gather around the table and share in its simple, yet profound, pleasures.

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 finely chopping 1 onion. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion. Stir occasionally and cook until the onion becomes translucent and soft, about 5-7 minutes, ensuring it doesn't brown, as this will create a sweet, aromatic base for the soup.
  2. While the onions are cooking, prepare 400 g of mixed vegetables by cutting them into bite-sized pieces. Consider the cooking times of each vegetable; for example, dice harder vegetables like carrots or potatoes smaller than softer ones like zucchini or bell peppers.
  3. Once the onions are ready, add the mixed vegetables to the pot. Stir them with the onions and oil, allowing them to coat evenly. Cook for about 3-4 minutes until the vegetables start to soften slightly and their colors become more vibrant, enhancing their natural flavors.
  4. Pour in 1.5 L of vegetable broth, stirring to combine with the vegetables. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let the soup simmer. You'll know it's ready when the vegetables are tender yet still hold their shape, which should take about 15-20 minutes depending on the size of your vegetable pieces.
  5. Taste the soup and season with fine sea salt and black pepper to your liking. Remember, the salt should enhance the flavors without overpowering them. If desired, finish the soup with a drizzle of olive oil for added richness. Serve hot, allowing the comforting aromas to fill your kitchen, and enjoy with family or friends.
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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