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Quick Puréed Root Vegetable Soup |
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Serves: 4 (Jadhi Sabziyon ka Soop)Category: Vegetable Soups, Vegan, Pressure Cooker Quick Makes 4 to 6 servings This easy and colorful soup comes to me courtesy of my mother. I usually use beets for the soup, even if I mix in other root vegetables. I made it for years here in the United States before I realized why some of my Eastern European neighbors enjoyed it so much: it reminded them of their red beet borscht. Print this Recipe 4 to 5 cups coarsely chopped root vegetables, such as beets, kohlrabi, potatoes, turnips, and carrots 1 small onion, coarsely chopped 1 large tomato, coarsely chopped 1 to 3 fresh green chili peppers, such as serrano, stemmed 5 quarter-size slices peeled fresh ginger 1 cup coarsely chopped fresh cilantro, including soft stems 4 to 5 cups water 1 teaspoon salt, or to taste 1/2 teaspoon freshly ground black pepper 1 to 2 tablespoons fresh lime juice or lemon juice 1 tablespoon peanut oil 1 teaspoon cumin seeds 1/2 teaspoon ajwain seeds, coarsely crushed 1 tablespoon ground coriander 1/2 teaspoon Garam Masala Snipped chives
1. Place the all the root vegetables in a pressure cooker. Add the onion, tomato, green chili peppers, ginger, cilantro, and 3 cups water. Secure the lid of the pressure cooker and cook over high heat until the regulator indicates high pressure, then cook 1 minute. Remove from the heat and allow to depressurize on its own, 12 to 15 minutes. Carefully remove the lid. 2. Let cool, then blend everything in a blender in 2 to 3 batches until smooth. For a very smooth texture, pass the blended soup through a food mill, adding the remaining water as necessary for desired consistency. 3. Return the soup to the pressure cooker, mix in the salt, black pepper, and lemon juice and bring to a boil over high heat. Reduce the heat to medium-low and simmer another 5 minutes to blend the flavors. Transfer to a serving bowl. 4. Heat the oil in a small saucepan over medium-high heat and add the cumin and ajwain seeds; they should sizzle upon contact with the hot oil. Quickly add the coriander and garam masala and transfer the seasoned oil to the soup. Swirl lightly to mix, with parts of it visible as a garnish. Sprinkle the chives on top and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. |
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