There are times things just turn out extraordinarily well. What started as any other soup just turned into sheer deliciousness. My daughter ate three bowls of it for dinner and asked for more at lunch the very next day. I have no explanation. But I share the recipe here. The ingredients were quite ordinary, even pedestrian and the soup is completely vegan. Butter, ghee or mild and cream are all optional. I don’t know that there was any special key to making this such a richly flavored soup excepet perhaps the propostions of the herbs.
Cream of vegetable soup
- Prep Time : 10 minutes
- Cook Time : 20 minutes
- Yield : 8 -10
- Chopped Sweet Onions - 1 large
- sliced carrots - 3 or 4
- chopped potato - 2 medium
- Asparagus - 3 - 4
- Chopped cilantro - 1/3 cup
- fresh mint leaves - 6 - 10 leaves
- fresh oregano - 1 tsp
- Ground turmeric - 1/2 tsp
- Rasam Powder - 1/2 tsp
- chopped ripe tomato - 1 cup
- curry leaves - 12 - 16 leaves
- salt and pepper - to taste
- vegetable soup stock - 2 cups
I had steamed some asparagus the day before and had saved the water. Any lightly salted soup stock would do.
Add all the vegetables, spices and herbs and cover with water. Bring to a boil and cover and simmer for 15 - 20 minutes over low heat. Allow to cool and puree til smooth with a wand or in a blender. Heat and serve with bread or crackers.
I drizzled a bit of heavy cream. Milk , butter and cream optional.