Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------SOUP---------------------------------
1 ea 3" cinnamon stick
6 ea Cloves
4 ea Black cardamom pods
1 ts Black peppercorns
2 ea Garlic cloves, chopped
1 ea 2" piece ginger, grated
1 md Onion, coarsely chopped
1 c Potatoes, cubed
1 c Carrots, diced
1/2 c Green bell pepper
6 c Stock

-------------------------SEASONING------------------------------
1 tb Olive oil
1 1/2 ts Black mustard seeds
1 ts Cumin seeds, whole
1 ea Dried red chile, chopped
Salt
2 tb Cilantro, chopped

Using a mortar pestle, crush the cinnamon stick, cloves, cardamom
pods peppercorns. Set aside. In a soup pot, combine all the soup
ingredients with the crushed spices. Bring to a boil, reduce the
heat simmer, covered, until the vegetables are very tender, about
25 to 35 minutes. Remove from the heat cool for 10 minutes.

In batches if necessary, puree the stock vegetables in a blender or
food processor. Return to a clean pot reheat gently.

For the seasoning, warm the olive oil in a small skillet over medium
heat. When hot, put in the mustard seeds. After a few seconds, they
should pop. Add the cumin seeds dried red chile remove from the
heat. Add this mixture to the soup pot. Stir in the cilantro
salt. Check the seasoning serve hot.

NOTE: If you cannot find cilantro, use parsley. Use whatever
vegetables you like.

A couple of tablespoons of nuts cooked with the vegetables adds some
creaminess to the soup.

Recipe by Mark Satterly

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