Odia-style Preisoep

Ingredients

In this Odia-style adaptation of Preisoep, we incorporate traditional Odia spices like panch phoron, turmeric, and red chili powder to infuse the soup with a distinct flavor profile. Additionally, we enhance the soup's taste by adding fresh coriander leaves and a squeeze of lemon juice, which are commonly used in Odia cuisine to brighten up the flavors. We alse have the original recipe for Preisoep, so you can check it out.

• 2 large leeks, white and light green parts only, thinly sliced (400g) 2 large leeks, white and light green parts only, thinly sliced (400g)
• 2 tablespoons ghee or clarified butter (30ml) 2 tablespoons ghee or clarified butter (30ml)
• 1 teaspoon panch phoron (a blend of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds) 1 teaspoon panch phoron (a blend of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 4 cups vegetable broth (950ml) 4 cups vegetable broth (950ml)
• Salt to taste Salt to taste
• Fresh coriander leaves, chopped, for garnish Fresh coriander leaves, chopped, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 2g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the ghee over medium heat.
2. 2.
   Add the panch phoron and let it sizzle for a few seconds until fragrant.
3. 3.
   Add the sliced leeks and sauté until they become soft and translucent.
4. 4.
   Stir in the turmeric powder and red chili powder, ensuring the leeks are well coated with the spices.
5. 5.
   Pour in the vegetable broth and bring the soup to a boil.
6. 6.
   Reduce the heat to low and let the soup simmer for about 15-20 minutes, allowing the flavors to meld together.
7. 7.
   Season with salt to taste.
8. 8.
   Remove the soup from heat and let it cool slightly.
9. 9.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
10. 10.
    Return the soup to the pot and reheat if necessary.
11. 11.
    Ladle the Odia-style Preisoep into bowls and garnish with fresh coriander leaves.
12. 12.
    Serve hot with lemon wedges on the side.

Treat your ingredients with care...

• Leeks — Make sure to thoroughly wash the leeks to remove any dirt or sand trapped between the layers. Slice only the white and light green parts for this recipe, as the dark green parts can be tough and fibrous.

Tips & Tricks

• For a spicier kick, add a finely chopped green chili along with the spices.
• If you prefer a chunkier soup, reserve some sautéed leeks before pureeing and add them back into the soup after blending.
• Adjust the consistency of the soup by adding more vegetable broth if desired.
• Serve the Odia-style Preisoep with warm crusty bread for a complete meal.
• Experiment with different garnishes like toasted cumin seeds or a dollop of yogurt for added flavor.

Serving advice

Serve the Odia-style Preisoep hot in individual bowls. Squeeze a generous amount of lemon juice over each serving to enhance the flavors. Accompany the soup with warm crusty bread or traditional Odia rice cakes (pitha) for a satisfying meal.

Presentation advice

Garnish each bowl of Odia-style Preisoep with a sprinkle of fresh coriander leaves to add a pop of color. Serve the soup in beautiful ceramic bowls to showcase its vibrant yellow hue. Pair it with a rustic wooden spoon for a touch of authenticity.