Mushroom Broccoli Tomato soup - Indian style Recipe
A hearty and rich Indian inspired soup hits the spot while waiting for the main meal.
For a dedicated post...refer to:
http://www.foodessa.com/2014/10/autumn-table-invite-and-laurentian.html
Servings: 8
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Ingredients
- . > (American / Metric measures)<
- . 2 Tbsps. (30ml) coconut oil
- . 2 Tbsps. (30ml) grapeseed oil
- . 1/2 tsp. (2.5ml) each of ground: cumin, curry, ginger and turmeric
- . 1 large, sweet onion, finely chopped
- . 8 cups (600g) cremini mushrooms, chopped
- . 4 cups (500g) broccoli florets, fresh or frozen, lightly chopped
- . 1 Tbsp. (15ml) Dijon mustard
- . 1 Tbsp. (15ml) tomato paste
- . 1 Tbsp. (15ml) fresh ginger, grated
- . 2 tsps. (10ml) each of sea salt, granulated garlic powder
- . 1/4 cup (60ml) fortified Sherry or dry Vermouth
- . 1 can (398ml) crushed tomato
- . 4 cups (~1 Liter) chicken stock
Directions
- . In a large pot, place the oils and the cumin, curry, ginger and turmeric.
- . Position the heat to medium until the oil lightly bubbles.
- . Add the chopped onions and cook for about 10 minutes. Add the chopped mushrooms and also cook it for another 10 minutes.
- . Add the Dijon mustard, tomato paste, fresh ginger, salt and garlic powder. Now, pour the Sherry and stir.
- . Add the broccoli, crushed tomato as well as stock and enough water to cover all ingredients. Cook for another 30 minutes and serve.
- . Happy cooking from Claudia's kitchen...FOODESSA.com
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