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Vegeterian Indian soup by Johan Bergman

Vegeterian Indian soup

This is the time of the year when the nights start to get chilly, it gets darker outside and... which is a perfect reason for a hot (but fairly spiced) Indian soup!

Easy to make
Ready in 40 min (Show details)

Ingredients for 4 servings

  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons of ginger, chopped
  • 4 potatoes, chopped
  • 2 carrots, chopped
  • 5 1/4 ounces of cauliflower heads, chopped
  • 1 teaspoon of turmeric
  • 1 teaspoon of cumin
  • 1 teaspoon of cardamom
  • 1 teaspoon of cinnamon
  • 4 1/8 cups of vegetable stock
  • 7/8 cup of cream
  • 5 1/4 ounces of spinach
  • 6 2/3 tablespoons of raisins
  • 3 1/3 tablespoons of coconut flake

Instructions

  1. Fry the onion, the garlic and the ginger in a big saucepan.
  2. Add the potatoes, the carrots, the cauliflower and all the spices. Fry for some minutes.
  3. Add the vegetable stock and let everything cook for about 15 minutes.
  4. Finally, add the cream, the spinach, the raisins and the coconut flakes and cook everything for a minute or so before you serve it.

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