Bliss in a bowl. Really. Creamy, packed full of nutrients and filling besides, especially when paired with roti, salad and a fulfilling dal dish, this soup is a gem on any menu. Suggested menu to share with guests would be besan rotis, cracked black pepper rice, a leafy green salad and toor dal palak. You simply cannot go wrong with hot vegetable soup, especially when the wind is blowing directly into your work space. I need my fresh air, but oh, I am not especially smitten with the cold blast that envelopes me.
I adapted this recipe from Yamuna Devi's extensive and informative cookbook, Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking. Do use any combination of seasonal vegetables in place of the ones I have used here if desired.
|Indian Mixed Vegetable Soup — Contemporary Style|
|Recipe by Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on February 15, 2011
Thick, creamy and colorful soup of mixed vegetables simmered with Indian seasonings and a nutty cashew paste
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More vegetarian soups from Lisa's Kitchen that you are sure to enjoy:
Curried Indian Vegetable Soup
Spicy Millet Vegetable Soup
Curried Carrot and Lentil Soup with Cashews
Greek Lentil Soup
On the top of the reading stack: Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij
Audio Accompaniment: 1981 : Guentner;Markus by Markus Guentner