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Brothy Vegetable Soup

3 tb Olive oil
1 lg Onion, finely chopped
3 lg Garlic cloves, chopped
3 md Potatoes, cubed
1 c Zucchini, chopped
1/2 c Peas
1 c Green beans
2 md Tomatoes, chopped
1 ts Cumin seeds
1/2 ts Fenugreek seeds
4 Red chiles, crumbled
3 Bay leaves
8 c Vegetable stock
4 tb Tomato paste
Salt & pepper


Heat olive oil over medium flame. Stir in the chopped onion & garlic & let them saute for 5 to 8 minutes. The onion should be just turning soft. Add the rest of the vegetables, including the tomatoes, stir, reduce heat to low, cover & saute for another 5 minutes. Stir in the cumin seeds, fenugreek, chiles & bay leaf. Saute for a further 1 minute. Pour in the stock, stir in the tomato paste. Bring to a full boil, cover & simmer for 15 to 20 minutes, or until all the vegetables are tender. Season with salt & pepper & serve with crusty home-made bread.




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