Vegetarian Soup - Classic Indian

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Vegetarian soup made of different vegetables with spices and cream - thick, creamy, aromatic, burning ... This dish will warm you in winter or autumn evening, invigorate in spring, energize in summer. In a word, Indian cuisine is appropriate all year round, and the lack of meat in it is somehow not even noticed, everything is so tasty and harmonious. Take the time to go around the market and find shops with Indian spices. Friendly sellers will advise you on many fragrant seasonings that will enrich your diet and turn ordinary vegetable dishes into culinary masterpieces.

Time for preparing: 1 hour
Servings Per Container: 6

Ingredients for Vegetarian Puree Soup

250 g of heavy cream or sour cream;
150 g sweet bell pepper;
210 g of white cabbage;
230 g of potatoes;
180 g of tomatoes;
90 g of onion;
150 g celery;
120 g carrots;
3 cloves of garlic;
1 pod of chili;
5 cm ginger root;
cloves, cinnamon, coriander, cardamom, bay leaves, ground paprika, olive oil;
salt, cane sugar;
black sesame seeds, green onions for serving.

The method of preparation of Indian vegetarian soup puree

Pour olive oil into the stewpan, then drop the finely chopped ginger root, garlic and a chilli pod. These ingredients, the so-called Indian Triad, are the basis of many Indian cuisine recipes.

Next, add spices to the stewpan - 5-6 buds of cloves, several leaves of laurel, 4 boxes of cardamom, a teaspoon of coriander. Quickly fry to reveal the aroma of spices.

Then we throw finely chopped onions into the stewpan, pour a teaspoon of ground sweet paprika. Fry the onion over moderate heat for several minutes. At this time, a magical aroma of spices spreads throughout the kitchen. It smells like Indian veggie soup ...

Now put finely chopped tomatoes and simmer everything over low heat until the tomatoes turn into mashed potatoes.

When the base of the soup is ready, add the remaining vegetables in turn. First, put diced celery.

Shred fresh strips of carrots with thin strips and send to the pan.

Dice the potatoes, add to the rest of the ingredients. For mashed soups, I advise you to choose loose varieties of potatoes.

Shred white cabbage. By the way, any cabbage is suitable for this dish - Brussels sprouts, broccoli or cauliflower.

The last to put sweet bell pepper, peeled from seeds and cut into strips.

Pour boiling water into the pan so that the vegetables are completely hidden in the water. Add a stick of cinnamon, a tablespoon of cane sugar and salt to taste.

Cook for 40-45 minutes on moderate heat, closing the pan with a lid.

Grind the finished soup in a blender along with spices. During this time, cinnamon will become soft, and, together with all the ingredients, will easily turn into mashed potatoes.

Add thick cream or fat sour cream to the chopped vegetables, bring the soup puree to a boil again, remove the heat.

Pour a few ladles of vegetarian puree soup into a serving plate, sprinkle with black sesame seeds, chili rings and green onions. Serve hot vegetarian soup puree. Enjoy your meal!