Sunday, October 14

Exotic Veggie Soup

Exotic Veggie Soup
Serve with red wine and bread.

I believe this recipe is based on a basic veggie soup recipe from Madhur Jaffrey, but it's been some time and I no longer remember. In any case, basic veggie soups are no mystery. The exotic taste here comes primarily from the unrefined coconut oil, chile, pesto, and spices. Refined coconut oil will not do. The vegetables are variable, although it helps if they are mild.

water or stock
1 onion, sliced
1 leek, sliced
1 potato, diced
4 carrots, sliced
1 bay leaf
olive oil
coconut oil, unrefined
1 dry red pepper, cut in half lengthwise
spices (cumin, italian mix, black pepper)
2 zucchini, halved & sliced
2 tomatoes, diced (either fresh or whole canned)
1 teaspoon pesto

Bring water to a boil. Add bay leaf and salt. Add onions, leeks, carrots and potatoes. Simmer and cover. Cook for awhile.

In a pan, heat olive and coconut oil. Add chilli. When chilli begins to fry, remove from the oil. Add spices and fry briefly. Add zucchini and tomatoes. Stir. Allow to fry for a few minutes.

Add oil, zucchini and tomatoes to soup. Cook for a little while longer, then let it cool. Add pesto, stir, and serve.

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