Gorgeous, hardly spiced, easy to make, delicious. I am not sure that I can say any more. It’s a great dish for Navarathri.
Indian Vegetable Soup with Cumin
150g spinach, chopped
250g tomatoes, chopped
2 potatoes, peeled and chopped
2 cm piece ginger root, chopped
juice of 1/2 -1 lemon or lime
sea salt and black pepper to taste
1 tspn ghee
0.5 tspn cumin seeds
Cook the vegetables with the ginger in 4 cups water until tender. You can do this in one pot. Cook until very well done. The cooking liquid will be the stock for the soup. The veggies can also be cooked in a pressure cooker.
Cool the soup and then blend well in a blender. Strain the soup, and bring back to a simmer with sea salt and liberal amounts of black pepper. Remove from the heat.
Heat the ghee in a tadka pan or small pan and add the cumin seeds. When they turn golden add them with the ghee to the soup.
Just before serving, squeeze in lemon juice to taste. Serve hot.
recipe notes and alternatives
I like a little cauliflower added to the soup – just a little.
The soup is tangy from the lemon or lime juice, and is delicious. Add enough pepper so that you can just taste the bite of the pepper.
If you make a large pot of soup, divide it in half. Serve one with added lemon juice, and the next day, add cream to the other after reheating gently. Serve with lots of chopped coriander. This will give you two different soups.