New Delhi Vegetarian Vegetable Soup

This light, but tasty recipe is from a cookbook titled Indian Regional Classics by Julie Sahni. I find it a little thin for my taste, so in addition to the vegetables she uses, I like to start the pot with a sauteed mirepoix (onion, carrots, and celery). I find a few shakes of soy sauce adds some depth as well. If super spicy is not your scene, reduce the ground red pepper accordingly as this recipe is fairly hot.

Serves 6

1 2-lb. head cauliflower
2 med. potatoes, peeled and diced
2 cups chopped peeled tomatoes, fresh or canned
1 tsp. turmeric
1/2 tsp. ground red pepper
2 TBLS vegetable oil
1 tsp. cumin seeds
3 cups water
1 cup frozen peas
Coarse salt and black pepper
1/2 lightly packed cup chopped cilantro leaves and tender stems

1. Trim the cauliflower and cut it into florets. peel the stems and cut them in to small pieces. Combine the cauliflower, potatoes, tomatoes, turmeric and red pepper in a bowl.

2. Heat the oil in a deep pot over medium-high heat. Add the cumin and cook until the seeds turn dark brown. Add the vegetable-spice mixture and water. Bring to a boil. lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes. Add the frozen peas and continue to cook for 10 minutes. Season with salt and black pepper.

3. Sprinkle with the chopped cilantro and serve.