Farmer's Market Indian Soup


Note: This recipe is a combination of my love for Indian food and the need to use up the produce we got from our local farmer's market.  Use any vegetables you have on hand or that are in season.


Prep time: 20 minutes
Cook time: 35 minutes
Serves: 10

Ingredients: 

1/2 to 1 whole cabbage, chopped
5 cups fresh spinach
1 russet baking potato, chopped
1 carrot, coined
1 turnip, coined
1 rutabaga, chopped
2 large onion, diced
1 tablespoon fresh ginger, diced
1 tablespoon fresh garlic, diced
1 cup red lentils (or any lentil)
8 cups vegetable broth
4 teaspoons garam masala
2 teaspoons cumin
1 teaspoon mustard seed
1/2 t turmeric
1/2 teaspoon amchoor powder (optional)
1/8 teaspoon cayenne pepper or to taste
salt and pepper to taste

Directions:

  1. Preheat a large stock pot to medium heat.  Add the spiced and stir them around in the pot for about 1 minute.
  2. Add the garlic, onion and ginger, plus 1/4 cup of water.  Cook for about 5 minutes or until the onions are soft and translucent. 
  3. Add all the remaining ingredients, except the spinach.  Bring to a simmer and simmer for about 20 minutes, or until the veggies are soft.
  4. Add the spinach and cook another 5 minutes. 
  5. Serve hot and enjoy!
                 

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