Thursday, 16 June 2011

Indian Spiced Vegetable Soup...


Nothing like a winter warm up!


(Serves 4)
1 small red capsicum (diced)
1 large zucchini (half mooned)
3 cloves of garlic (minced)
1 large brown onion (diced)
1 medium sweet potato (roughly diced)
1/4 head of cauliflower 
1 tbsp gara marsala 
2 tbsp ground cumin 
1tbsp curry powder
1 tbsp paprika
1/4 cup raw almonds
1/4 cup raisins 
1 tsp ground black pepper
1 tsp celtic sea salt
2 sprigs of coriander
600 mils water
400 mils coconut milk

1. Prepped Veggies.
 2. Spices etc.
 3. Saute off your brown onion, red cap, and sweet potato firstly.
4. Once your veggies above are colored add the rest of your prepped ingredients. Dry toast (stiring vigorously) for around 1 minute.

5. Your toasted and coated veg will now look like above.
 6. Now add the coconut milk and water. Allow to simmer until all veggies are soft.
 7. Now with a whiz stick or in a blender blitz your ready soup!
I enjoyed this soup with a little cold coconut cream on the top. It may seem a bit odd adding almonds and raisins to the soup. I added the almond for thickness and protein. I love the sweet/spice combo of Indian dishes, but not so keen on the added sugar. The raisins simply are my way of giving a little sweetness. This soup is fantastic and very filling!


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