The past month has been quite chaotic. From both hubby and I being sick, to appliances breaking down, bad news from home and several doctor’s visits. You might have noticed that Spicie Foodie has inadvertently taken a back seat to real life happenings.
I wanted to write a better post than these few mumblings, but here we are Tuesday afternoon (in Europe) and I promised you a recipe. I hope to get back on track with better articles, more recipes, photo tutorials and much more in the coming days and weeks. Until then I leave you with this recipe for a light Indian spiced broth or soup.
The recipe came together as a result of using up leftover ingredients in my refrigerator and pantry. The soup is spicy, savory, warm, and it will tickle your taste buds. If you are feeling under the weather every steamy sip will liven you up and hopefully make you feel a bit better. You’ll noticed that I used a coarse grade dried turmeric root, feel free to substitute it with either fresh root, or dried ground turmeric powder. Additionally if fresh peas are not available use frozen instead. Okay, here’s the recipe.
- 4 cups or 1 liter chicken or vegetable broth, preferably homemade*
- 1 large or 2 small carrots, peeled and sliced into coins
- 2 green onions, roughly chopped
- fresh or frozen peas to taste
- 2 thinly sliced green chiles, or adjust to taste**
- 2 garlic cloves, minced
- small thumb-sized piece fresh ginger, peeled and minced
- 1 tsp dried coarse turmeric or ½ tsp dried ground turmeric, or small fresh piece
- 1 tsp whole coriander seed
- 1 tsp whole cumin seed
- ¼ tsp whole mustard seed
- 2 dried curry leaves or 1 bay leaf
- salt and ground black pepper to taste
- vegetable oil
- fresh cilantro (coriander) leaves
- In a large pot heat a enough oil to lightly coat the pot. Add the carrots and saute until they begin to soften, or about 3 minutes. Next add the chiles, onions, garlic, and ginger and cook for another 3 minutes. Add all of the spices and stir until they release their scent or about 2 minutes. Next add the peas and broth, stir well, cover and simmer until vegetables have soften. Taste and adjust seasoning if needed. Top with fresh cilantro (coriander) leaves right before serving.
- If you’d like feel free to add shredded boiled chicken to the soup. Or you may substitute the vegetables used here with your favorite ones.
Simple, spicy, warming and very satisfying. Turmeric is the main spiced used and it’s what gives the soup the yellow hue. I wrote an article on the great benefits of this golden spice, Colourful Vegan Turmeric Rice, make sure you read it to see why it’s so good for our bodies.
Enjoy the soup everyone!!
In need of a little more spice today? Check out January’s YBR Feature winner Paaka Shaale’s Tortilla Chips with Red Salsa recipe.