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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 that will satisfy your brood and have them begging for seconds. 


Best Indian National Soup

Ingredients

For 6 people

  • 128 floz water
  • 6 cup(s) vegetable broth
  • 2 potatoes
  • 2 potatoes, peeled and sliced
  • 2 carrots, peeled and sliced
  • 2 stalks celery, with tops
  • 2 cup(s) peeled and diced eggplant
  • 1 medium onion, chopped
  • 1 cup(s) frozen yellow corn
  • 5 1/3 ounce(s) canned roasted red pepper, diced
  • 1/2 cup(s) tomato sauce
  • 1/2 cup(s) shelled pistachios
  • 1/2 cup(s) roasted cashews
  • 8 tablespoon(s) chopped fresh Italian parsley
  • 1/4 cup(s) lemon juice
  • 1/4 cup(s) butter
  • 9 teaspoon(s) sugar
  • 1/2 teaspoon(s) curry powder
  • 1/2 teaspoon(s) pepper
  • 1/4 teaspoon(s) thyme
  • 1/4 teaspoon(s) bay leaves (1 bay leaf)
  • 1/8 teaspoon(s) marjoram
  • 1/8 teaspoon(s) nutmeg

Directions

  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.


Ready in 5 hours

Nutrition facts

  • Kcal: 426.96 kcal
  • Fibers (g): 8.56g
  • Sodium (mg): 1090.44mg
  • Carbs: 53.32g
  • Fat: 21.25g
  • Saturated fat (g): 6.82g
  • Proteins: 10.3g