INGREDIENTS
1 tablespoon olive oil
1 cup chopped onions
1 teaspoon cumin seeds
8 cups water or good-quality vegetable broth
4 1/2 cups unpeeled red potatoes, cut into 1/2-inch cubes
4 cups bite-sized cauliflower florets
1 cup carrots, chopped
1 cinnamon stick
1 teaspoon turmeric
1 cup green beans, cut into 1-inch pieces
1/4 teaspoon cardamom
2 teaspoons curry powder
2 teaspoons sea salt, or to taste
1/2 cup chopped scallions, for garnish
DIRECTIONS:
1. In a large soup pot, heat the oil over medium heat. Add onions and cumin
and saute, stirring occasionally, for 5 minutes, until onions soften and ingredients
are fragrant.
2. Add water or broth, potatoes, cauliflower, carrots, cinnamon, and turmeric.
Bring ingredients to a boil, then reduce heat to medium-low. Simmer, covered,
for about 30 minutes, until vegetables are softened.
3. Add green beans, cardamom, curry powder, and salt. Simmer covered for another
5 minutes or until beans are tender.
4. Serve garnished with scallions.
Serves 6 to 8.
Soup
Recipe Search
