Balochi-style Vegetable Soup

Ingredients

In this Balochi adaptation of minestrone, we incorporate Balochi spices such as cumin, turmeric, and red chili powder to infuse the soup with a distinct flavor profile. Additionally, we replace some of the traditional Italian vegetables with locally available Balochi vegetables like okra and bottle gourd, adding a unique twist to the dish. The use of Balochi legumes like black-eyed peas and lentils further enhances the nutritional value and taste of the soup. We alse have the original recipe for Minestrone, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 2 tomatoes, diced 2 tomatoes, diced
• 1 carrot, diced 1 carrot, diced
• 1 potato, diced 1 potato, diced
• 1 cup (200g) okra, sliced 1 cup (200g) okra, sliced
• 1 cup (200g) bottle gourd, diced 1 cup (200g) bottle gourd, diced
• 1/2 cup (100g) black-eyed peas, soaked overnight 1/2 cup (100g) black-eyed peas, soaked overnight
• 1/2 cup (100g) lentils, soaked for 1 hour 1/2 cup (100g) lentils, soaked for 1 hour
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• Salt to taste Salt to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 10g
• Fiber: 9g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat.
2. 2.
   Add chopped onions and minced garlic to the pot and sauté until golden brown.
3. 3.
   Sprinkle cumin powder, turmeric powder, and red chili powder over the onions and garlic. Stir well to combine the spices.
4. 4.
   Add diced tomatoes, carrot, potato, okra, bottle gourd, black-eyed peas, and lentils to the pot. Mix everything together.
5. 5.
   Pour vegetable broth into the pot and bring the soup to a boil.
6. 6.
   Reduce the heat to low and let the soup simmer for about 30 minutes or until the vegetables and legumes are tender.
7. 7.
   Season with salt according to taste.
8. 8.
   Serve the Balochi-style Vegetable Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Okra — To reduce the sliminess of okra, you can soak it in water with a splash of vinegar for 30 minutes before slicing and adding it to the soup.

Tips & Tricks

• For a spicier version, add a finely chopped green chili along with the spices.
• You can customize the vegetables in the soup based on seasonal availability.
• Serve the soup with a squeeze of lemon juice for an extra tangy flavor.
• If you prefer a thicker consistency, mash some of the cooked vegetables before serving.
• This soup tastes even better the next day, so consider making a larger batch for leftovers.

Serving advice

Serve the Balochi-style Vegetable Soup hot in individual bowls. Accompany it with warm crusty bread or naan for a complete and satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprinkle of fresh cilantro to add a pop of color. Serve the soup in rustic clay bowls or colorful ceramic bowls to enhance the visual appeal.