Red Pepper Soup With Toasted Cumin Seeds |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another Indian recipe from my MIL I would like to try. Ingredients:
2 tablespoons grapeseed oil |
1 teaspoon asafetida powder or 1 teaspoon garlic powder |
1 teaspoon mustard seeds |
1 teaspoon cumin seed |
1 red onion, thinly sliced |
2 tablespoons garlic, grated |
1 tablespoon garam masala |
1 teaspoon paprika (spanish variety) |
1 lb red bell pepper, sliced |
1/2 cup vegetable stock |
1/2 cup chicken broth |
1/4 cup freshly grated parmesan cheese |
Directions:
1. Combine the oil, asafetida, mustard seeds, and cumin seeds in a.
2. nonstick skillet over medium-high heat and cook for 10 seconds.
3. Stir in the onion and garlic, and cook for 3 minutes.
4. Add the garam masala and paprika and cook for 1 minute.
5. Mix in the red peppers and cook for 2 minutes.
6. Add stock and broth and cook over medium-low heat for 5 minutes.
7. Remove from the heat and place the mixture in a blender.
8. Process until completely smooth.
9. Serve in individual bowls, topping each serving with 1 tablespoon of grated parmesan cheese.
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