Vegetable Soup, spiced, not hot

Spiced Vegetable Soup, Not Hot, Just Tasty

Pointer 1: Use only fresh vegetables.


  • 1/2 pounds cello spinach
  • 3 large plum tomatoes
  • 2 red bell pepper
  • 1 yello2 bell pepper
  • 1 cup green beans cut 1" in length
  • 4 oz cut cabbage
  • 2 slit green chllies
  • 16 ounces vegetable broth
  • 1 Tbsp. olive oil
  • 1 red onion half diced, half cut lengthwise
  • diced ginger
  • 1 tsp. cayenne pepper
  • 3 tsps. carribbean barbecue spice (available at whole foods)
  • Salt to taste

Take a 5 quart dish. Add olive oil. After it gets hot, sauté red onions and green chillies for a few mnutes. Add tomatoes and contiue sauté-ing, add all other vegetables and sauté for about 8 minutes.

Add vegetable broth, cayenne pepper, carribbean spice, ginger and salt. Cover and cook in medium-low for about 30 minutes.

Serve with a side of whole grain french baguette.

^ Please contact me for any of these ingredients or utensils.

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