Indian Vegetable Soup
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 80 g zucchini
- 80 g leeks
- 80 g carrot (s)
- 80 g cauliflower
- 1 tomato (s)
- 1 hot pepper, green
- 150 g potato (s)
- 50 g suar snap peas
- 70 g iner
- 3 tablespoon oil
- 0.5 teaspoon ½ cumin
- 1 teaspoon turmeric, ground
- 250 ml vegetable stock
- 1 clove garlic
- 0.5 ½ bunch coriander greens
- salt and pepper
- 2 tablespoon lime juice
Print Recipe
Pin Recipe Instructions
- Wash and clean vegetables. Cut the zucchini, leek and carrots into slices. Quarter and core the tomato and cut into strips. Divide the cauliflower into florets. Cut the pepperoni into strips. Peel and slice the potatoes. Peel and finely chop the garlic and ginger.
- Heat the oil. Add hot peppers, garlic, ginger and cumin and sauté in them. Add the vegetables - except for the snow peas and tomatoes - and fry for 2 minutes. Pour in the vegetable stock and stir in the turmeric. Let simmer for 7 minutes. Now add the snow peas and tomatoes. Cook for approx. 3 minutes. Season the soup with lime juice, salt and pepper.
- Roughly chop the coriander. Sprinkle on the soup and serve.
- Tip: Lassi tastes very good with it.
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