Indian Mixed Vegetable Soup

Name: Indian Mixed Vegetable Soup
Yield: Makes 6 Main-Course Servings
Cuisine: India
Ingredients: 1-½ tablespoons ground coriander; 3 medium-size tomatoes, cut in half crosswise and seeds squeezed out, or 1 cup drained and seeded canned tomatoes; ½ teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon grated fresh ginger or ground ginger; 1 teaspoon grated fresh ginger or ground ginger; 1 medium-size onion, finely chopped; 4 garlic cloves, peeled and finely chopped; 1 cup dried yellow split peas or yellow lentils or split mung beans or red lentils; 1 cup dried yellow split peas or yellow lentils or split mung beans or red lentils; 1 cup dried yellow split peas or yellow lentils or split mung beans or red lentils; 1 cup dried yellow split peas or yellow lentils or split mung beans or red lentils; zucchini, sliced (10 minutes’ cooking time); squash, sliced or cut into 1-inch dice (10 minutes’ cooking time); eggplant, peeled and cut into 1-inch dice (15 minutes’ cooking time); carrots, cut into ½-inch lengths (20 minutes’ cooking time); peas, frozen or fresh (1 minute’s cooking time for frozen, 5 to 10 minutes for fresh); spinach leaves (1 minute’s cooking time); green beans, cut into 1-inch lengths and cooked in boiling water until slightly soft, about 5 minutes (2 minutes’ additional cooking time); green beans, cut into 1-inch lengths and cooked in boiling water until slightly soft, about 5 minutes (2 minutes’ additional cooking time); cauliflower, trimmed into florets about 1 inch wide (10 minutes’ cooking time); cauliflower, trimmed into florets about 1 inch wide (10 minutes’ cooking time); waxy potatoes, peeled and cut into approximately 1-inch cubes (about 20 minutes’ cooking time); 2 cups trimmed vegetables, alone or in combination:; 2 cups trimmed vegetables, alone or in combination:; 5 cups water salt and pepper; 5 cups water salt and pepper; 6 curry leaves (optional); 1 teaspoon ground cumin; ½ bunch of cilantro, stems removed and leaves finely chopped rice, preferably basmati (optional)

Preparation info

Makes
6
Main-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

I’ve always been a bit wary of vegetarian food—so much of it has left me yearning for the full flavors of meat and fish—but Indian cooks are such masters of spices and flavors that a good vegetarian dish in an Indian restaurant rarely leaves me wanting anything more.

It’s little wonder that Indian cooks work such miracles with vegetables; a large part of the population is completely vegetarian, and they’ve had millennia to work out some of their magical combinations. In addition to

Ingredients

Asia
India
Soup
Vegetarian
Spicy
Gluten-free

Ingredients

Method