Muhajir-inspired Green Bean Soup

Ingredients

In this Muhajir adaptation of Bouneschlupp, we incorporate the vibrant flavors of Muhajir cuisine by infusing the soup with traditional spices such as cumin, coriander, and turmeric. The addition of potatoes and tomatoes adds a heartier element to the dish, while the use of lemon juice brings a tangy twist to the flavors. We alse have the original recipe for Bouneschlupp, so you can check it out.

• 500g (1.1 lb) green beans, trimmed and chopped 500g (1.1 lb) green beans, trimmed and chopped
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• Juice of 1 lemon Juice of 1 lemon
• Salt, to taste Salt, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 32g, 6g
• Protein: 6g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the cumin powder, coriander powder, turmeric powder, and red chili powder to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the diced tomatoes and cook for a few minutes until they soften.
4. 4.
   Add the chopped green beans and diced potatoes to the pot. Stir to combine with the spices and tomatoes.
5. 5.
   Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the vegetables are tender.
6. 6.
   Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
7. 7.
   Return the soup to the pot and stir in the lemon juice. Season with salt to taste.
8. 8.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
9. 9.
   Serve the Muhajir-inspired green bean soup hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Green beans — Make sure to trim the ends of the green beans before chopping them. They should be tender yet slightly crunchy after cooking.
• Tomatoes — Use ripe tomatoes for the best flavor. If desired, you can blanch and peel the tomatoes before dicing them.
• Lemon juice — Freshly squeezed lemon juice adds a vibrant tanginess to the soup. Adjust the amount according to your taste preferences.

Tips & Tricks

• For a spicier kick, increase the amount of red chili powder or add a pinch of cayenne pepper.
• Serve the soup with a dollop of yogurt or a drizzle of coconut milk for added creaminess.
• Customize the soup by adding other vegetables such as carrots or bell peppers.
• If you prefer a chunkier texture, blend only a portion of the soup and leave some vegetables whole.
• This soup tastes even better the next day, so consider making it in advance for enhanced flavors.

Serving advice

Serve the Muhajir-inspired green bean soup as a comforting and nourishing main course. Accompany it with warm crusty bread or naan for a complete meal.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro or parsley to add a pop of color. Serve it in individual bowls or in a large soup tureen for a family-style presentation.