Soup season is here, bring on the veggie soup! Making a big pot of soup over the weekend is a great way to use up produce odds and ends. Plus, it sets you up for a week of easy dinners and healthy lunches.
Warming, fragrant spices are key to this flavorful Indian-inspired recipe. Garam masala, turmeric and cumin combine deliciously with butternut squash, cauliflower and fire roasted tomatoes to make a hearty vegetable soup.
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian)
2 tablespoons olive oil
1 medium onion, chopped (1 cup)
1 medium red bell pepper, chopped
1 medium jalapeno pepper, seeded and finely chopped
2 cloves garlic, finely chopped
4 cups water
3 cups butternut squash chunks (1-inch peeled pieces)
1 can (14.5 ounces) diced fire roasted tomatoes
1 1/2 teaspoons kosher or fine sea salt
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
Dash cayenne pepper
3 cups small cauliflower florets
1 tablespoon tamari (soy sauce)
Fresh cilantro leaves
In a large (4-quart) pot, heat oil over medium heat. Add onion and red bell pepper; cook 5 minutes to soften, stirring occasionally. Add jalapeno and garlic; cook and stir 1 minute until fragrant.
Add water, butternut squash, tomatoes, salt, garam masala, cumin, turmeric and cayenne. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Add cauliflower; simmer, covered, about 10 minutes more or until vegetables are tender.
Stir in tamari. Taste and adjust seasoning, if needed. Serve with fresh cilantro.
Makes about 9 cups soupMore vegan vegetable soup recipes:
Vegan Pumpkin Soup
Easy Vegan Lentil Soup
Vegan Winter Vegetable Soup
Slow-Cooker Vegetable Soup
Brothy Mushroom Soup with Greens from Eating Clean Recipes
Hearty Fresh Vegetable Soup from Eating Clean Recipes