North Indian Spiced Vegetable Soup

Ingredients

The North Indian Spiced Vegetable Soup differs from the original Bouillon Soup in terms of flavor profile and spices used. While the Bouillon Soup is traditionally made with a light and clear broth, the North Indian version incorporates a thicker and more flavorful broth. Additionally, the North Indian Spiced Vegetable Soup includes a blend of aromatic spices like cumin, coriander, and turmeric, which are characteristic of North Indian cuisine. The addition of fresh vegetables also adds a distinct element to the dish, making it heartier and more nutritious. We alse have the original recipe for Bouillon Soup, so you can check it out.

• 2 tablespoons ghee (30ml) 2 tablespoons ghee (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 2 carrots, diced 2 carrots, diced
• 1 potato, diced 1 potato, diced
• 1 cup peas (150g) 1 cup peas (150g)
• 4 cups vegetable broth (950ml) 4 cups vegetable broth (950ml)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 3g
• Carbohydrates (total, sugars): 28g, 8g
• Protein: 4g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat ghee in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add cumin seeds, ground coriander, ground turmeric, and chili powder to the pot. Stir well to combine the spices with the onion and garlic mixture.
3. 3.
   Add the diced carrots, potato, and peas to the pot. Stir and cook for a few minutes until the vegetables are slightly tender.
4. 4.
   Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low and let it simmer for about 20 minutes, or until the vegetables are fully cooked.
5. 5.
   Season the soup with salt according to your taste.
6. 6.
   Ladle the North Indian Spiced Vegetable Soup into bowls and garnish with fresh cilantro leaves.

Treat your ingredients with care...

• Carrots — Make sure to dice the carrots into small, uniform pieces to ensure even cooking.
• Potatoes — Peel the potatoes before dicing them to remove any tough skin.
• Cumin seeds — Toasting the cumin seeds in the ghee before adding other ingredients will enhance their flavor.
• Fresh cilantro leaves — Rinse the cilantro leaves thoroughly and pat them dry before using them as a garnish to remove any dirt or impurities.

Tips & Tricks

• For a spicier version, add a pinch of garam masala or red chili flakes.
• Serve the soup with a squeeze of fresh lemon juice for a tangy twist.
• Customize the vegetable selection based on your preference and seasonal availability.
• To make the soup creamier, blend a portion of the cooked vegetables before adding them back to the pot.
• Serve the North Indian Spiced Vegetable Soup with warm naan bread or steamed rice for a complete meal.

Serving advice

Serve the North Indian Spiced Vegetable Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh cilantro leaves for added freshness and aroma. Accompany the soup with warm naan bread or steamed rice for a satisfying and wholesome meal.

Presentation advice

Present the North Indian Spiced Vegetable Soup in vibrant bowls that showcase the beautiful colors of the vegetables. Place a sprig of fresh cilantro on top of each bowl for an elegant touch. Serve the soup alongside warm naan bread or steamed rice on a colorful platter to create an inviting and visually appealing presentation.