Spicy vegetable & cashewnut soup
Chunky vegetables in a gingery, chilli broth
Long strips of mixed vegetables simmered in a cumin, ginger, garlic and chilli broth, with halved cashews for richness and crunch. It's light but warming, and ready in about half an hour. Serve it hot.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the seasoning
Method
0/5 doneStep 1: Cut 1 ⅛ lb mixed vegetables (cauliflower, French beans, snow peas, potatoes, carrots, peas) into long, thin strips (leave the peas whole).
Step 2: Heat 1 tbsp oil in a saucepan, add 1 tsp cumin seeds and let it sizzle for a few seconds, then add the vegetables and stir.
Step 3: Add enough 3 ¼ cups hot water to cover the vegetables. Cover and cook on a medium heat for 5 minutes.
5 minStep 4: Stir in 1 tsp ginger paste, ½ tsp garlic paste, ½ tsp chilli paste and 1 tsp salt and simmer for 10 minutes.
10 minStep 5: Add 2 ⅝ oz cashew nuts and cook for 5 minutes more, until the vegetables are just tender. Serve hot.
5 min
Nutrition per serving
- Calories
- 200 kcal
- Protein
- 6 g
- Carbs
- 20 g
- Fat
- 12 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does spicy vegetable & cashewnut soup take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of cashew nuts?
- Almonds or peanuts, same amount.
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