‘Indian’ Vegetable Soup

Sometimes experiments can turn out to be the most delicious dishes.

I was looking for an Indian soup (if one existed) to accompany a curry. Inspired by the Winter Vegetable & Tofu Korma soup recipe at 101 Cookbooks, I adapted the Ten Mothers Garlic Soup to create this delicious vegetable soup.

Serves 4

Times

Preparation:

10-15 minutes

Cooking:

20 minutes

Ingredients

• 4 cups of vegetable stock
  Use a low sodium stock to reduce the sodium content.
• 4-10 garlic cloves, crushed or grated
  (I used 5 large cloves)
• 2cm piece of ginger, peeled and grated
• 1 small birds-eye chilli, deseeded and finely sliced
• 1 tsp ground cumin
• ¹/₈ cup of coriander leaves
  (I think? I found some in the refrigerator and chopped it up to add to the soup.)
• 1 small onion, sliced finely
• 2 tomatoes, chopped
• 1-2 carrots, sliced
• 1-2 cups brocolli florets
• 2 small zucchini, peeled and sliced

Method

1. Place all ingredients in a large saucepan.
2. Bring to the boil and simmer for 10-15 minutes.

Serve hot.

Tips

• This recipe was a good way to use up old vegetables in the refrigerator. I would try potatoes, cauliflower, peas and beans.
• Although I didn't use it, I think turmeric would go well in this soup.