Serves: 6
Total Calories: 32

1 tablespoon extra virgin olive oil
1 cup coarsely chopped onion
1 teaspoon cumin
8 cups water
4 1/2 cups unpeeled red potatoes cut into 1/2 inch cubes
4 cups bite sized cauliflowerets
1 cup coarsely chopped carrot
1 cinnamon stick
1 tablespoon dried nettles (optional)
1 teaspoon turmeric
1 cup green beans cut into 1 inch pieces
1/4 teaspoon cardamom
2 teaspoons curry powder
2 teaspoons sea salt or to taste
1/2 cup coarsely chopped scallion

1. Heat the oil in a 6-quart stockpot over medium heat. Add the onions and cumin, and sauté, stirring occasionally for 5 minutes, or until the onions begin to soften and the ingredients are fragrant.

2. Add the water, potatoes, cauliflower, carrots, cinnamon, nettles (if using), and turmeric. Bring the ingredients to a boil, then reduce the heat to medium-low. Simmer covered for about 30 minutes, or until the vegetables are soft.

3. Add the beans, cardamom, curry powder, and salt to the pot. Simmer covered for another 5 minutes, or until the beans are tender. Adjust the seasonings, if desired.

4. Ladle the hot soup into bowls, garnish with scallions, and serve.

TIP . . .
To beat the heat of summer, cook soups in the early morning or at night when the house is cool. Cold days are ideal for long-simmering soups made with vegetables of the season, such as potatoes, onions, carrots, yams, and winter squash.

Nutritional Facts:

Serves: 6
Total Calories: 32
Calories from Fat: 20

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