Best Indian National Soup

Best Indian National Soup

Best Indian National Soup
Eggplant and pistachios perform really well in this delicious Anglo-Indian soup! When you feel like spending some extra time in the kitchen, this an exotic slow-cooking option.
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At a glance
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Makes:
6 servings

Ingredients
  • 16 cups of water
  • 6 cups vegetable stock
  • 2 potatoes, peeled and sliced
  • 2 carrots, peeled and sliced
  • 2 stalks celery, with tops
  • 2 cups peeled and diced eggplant
  • 1 medium onion, chopped
  • 1 cup frozen yellow corn
  • 2/3 cup canned roasted red pepper, diced
  • 1/2 cup tomato sauce
  • 1/2 cup shelled pistachios
  • 1/2 cup roasted cashews
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup lemon juice
  • 1/4 cup butter
  • 3 tbsp. sugar
  • 1/2 tsp. curry powder
  • 1/2 tsp. pepper
  • 1/4 tsp. thyme
  • 1 bay leaf
  • Dash marjoram
  • Dash nutmeg

  • Methods/steps
    1. Combine all ingredients in a large pot over high heat. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot.
    Additional Tips
    Ready in 5 hours

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