Vegetarian cream soup made from various vegetables with spices and cream - thick, creamy, fragrant, hot ... This dish will warm you on a winter or autumn evening, invigorate in the spring, energize the summer. In a word, Indian cuisine is appropriate all year round, and the absence of meat in it is somehow not even noticed, everything is so tasty and harmonious. Take some time, go through the market and find a shop with Indian spices. Friendly sellers will advise a lot of aromatic spices that will enrich your diet and turn ordinary vegetable dishes into culinary masterpieces.
- Cooking time: 1 hour
- Servings: 6
Ingredients for Vegetarian Puree Soup
- 250 g of heavy cream or sour cream;
- 150 g sweet bell pepper;
- 210 g white cabbage;
- 230 g potatoes;
- 180 g tomatoes;
- 90 g onions;
- 150 g celery;
- 120 g carrots;
- 3 cloves of garlic;
- 1 chili pod;
- 5 cm ginger root;
- cloves, cinnamon, coriander, cardamom, bay leaves, paprika, olive oil;
- salt, cane sugar;
- black sesame, green onions for serving.
Cooking method of Indian vegetarian soup-puree
Pour olive oil into a skillet, then drop the finely chopped ginger root, garlic and chili pepper. These ingredients, the so-called Indian triad, are the basis of many recipes of Indian cuisine.
Next, add spices to the saucepan - 5-6 clove buds, a few leaves of laurel, 4 boxes of cardamom, a teaspoon of coriander. Fry quickly to reveal the flavor of the spices.
Then we throw in a saucepan finely chopped onions, pour a teaspoon with ground sweet paprika. Fry onion on moderate heat for a few minutes. At this time, the kitchen carries a magical aroma of spices. It smells like an Indian vegetarian puree soup ...
Now put the finely chopped tomatoes and simmer everything on low heat until the tomatoes are mashed.
When the base of the soup is ready, add the remaining vegetables in turn. First put the diced celery.
We shred fresh carrots in thin strips, send them to the pan.
Cut the potatoes into cubes, add to the rest of the ingredients. For puree soups, I advise you to choose crisp potato varieties. Shred white cabbage. By the way, any cabbage is suitable for this dish - Brussels sprouts, broccoli or cauliflower.
The last put sweet Bulgarian pepper, peeled from the seeds and cut into strips.
Pour boiling water into the pot so that the vegetables are completely hidden in the water. Add cinnamon stick, a tablespoon of cane sugar and salt to taste.
Cook for 40-45 minutes on moderate heat, cover the pan with a lid.
Grind the finished soup in a blender along with spices. During this time, cinnamon will become soft, and together with all the ingredients easily turn into puree.
Add thick cream or fat sour cream to chopped vegetables, bring soup to the boil again, remove fire.
Pour a few half-ladles of vegetarian soup-puree into a portion plate, sprinkle with black sesame, chili rings and green onions. Serving vegetarian soup puree hot. Enjoy your meal!
If you follow the strict rules of vegetarian nutrition and do not eat dairy products, then replace the milk cream with soy or soy sour cream.