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Tomato Soup with Sautéed Vegetables |
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Serves: 6 (Sabziyon vaala Tamatar ka Soop)Category: Tomato Soups, Vegan Makes 6 to 8 servings Fortified with chunks of vegetables, this soup is filling enough to be served on its own. Throw in chunks of cooked chicken (or paneer cheese for the vegetarians), or better still add the chicken pieces along with the vegetables and cook them in the soup, for a heartier version. Also, mix in some of the celery greens--they add to the flavor. Print this Recipe 1 tablespoon olive oil 1 bay leaf 2 teaspoons cumin seeds 3 to 4 leeks, white parts only, cleaned and chopped 1 clove fresh garlic (large), minced 1 tablespoon peeled minced fresh ginger 1 cup finely chopped celery stems 1 tablespoon ground coriander 1/2 teaspoon ground paprika 3 cups mixed fresh or frozen vegetables, cut into 3/4-inch or smaller pieces, such as green beans, carrots, mixed bell peppers, broccoli, potatoes, peas 1 1/2 pounds ripe tomatoes, coarsely chopped 1 cup chopped fresh cilantro, including soft stems + more for garnish 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper, or to taste 2 to 3 cups water
1. Heat the oil in a large nonstick pan over medium high heat. Add the bay leaf and cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the leeks and cook, stirring, until they start to turn golden, 3 to 4 minutes. 2. Add the garlic, ginger, and celery, and cook, stirring, about 2 minutes, then mix in the coriander and paprika. Add the vegetables and cook, stirring, until crisp-tender, 7 to 10 minutes. Transfer to a bowl. 3. In a food processor or a blender, process together the tomatoes and cilantro to make a fine purée and transfer to .the pan in which the vegetables were cooked. Mix in the salt and black pepper and bring to a boil over high heat. Reduce the heat to medium-low, add the water, cover the pan, and simmer about 10 minutes. 4. Mix in the reserved vegetables and bring to a rolling boil, then simmer about 5 more minutes, or a little longer if you prefer your vegetables to be soft. Transfer to a serving bowl, garnish with cilantro, 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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