Recipes

Best Indian National Soup

Eggplant and pistachios perform really well in this delicious Anglo-Indian soup! When you feel like spending some extra time in the kitchen, this an exotic slow-cooking option that will satisfy your brood and have them begging for seconds. 
Print Recipe
Cuisine Indian, International Dishes
Servings 6 servings
Calories 2561.74 kcal

Ingredients
  

  • 128 floz water
  • 6 cup(s) vegetable broth
  • 2 potatoes
  • 2 potatoes, peeled and sliced
  • 2 carrots, peeled and sliced
  • 2 stalks celery, with tops
  • 2 cup(s) peeled and diced eggplant
  • 1 medium onion, chopped
  • 1 cup(s) frozen yellow corn
  • 5 33/100 ounce(s) canned roasted red pepper, diced
  • 1/2 cup(s) tomato sauce
  • 1/2 cup(s) shelled pistachios
  • 1/2 cup(s) roasted cashews
  • 8 tablespoon(s) chopped fresh Italian parsley
  • 1/4 cup(s) lemon juice
  • 1/4 cup(s) butter
  • 9 teaspoon(s) sugar
  • 1/2 teaspoon(s) curry powder
  • 1/2 teaspoon(s) pepper
  • 1/4 teaspoon(s) thyme
  • 1/4 teaspoon(s) bay leaves (1 bay leaf)
  • 1/8 teaspoon(s) marjoram
  • 1/8 teaspoon(s) nutmeg

Instructions
 

  • Combine all ingredients in a large pot over high heat.
  • Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color.
  • It should have the consistency of chili.
  • Stir occasionally for the first few hours, but stir often in the last hour.
  • The edges of the potatoes should become more rounded, and the nuts will soften.
  • Serve hot.
  • Ready in 5 hours.

Nutrition

Calories: 2561.74kcalCarbohydrates: 319.94gProtein: 61.82gFat: 127.5gSaturated Fat: 40.89gCholesterol: 122.01mgSodium: 6542.61mgFiber: 51.36gSugar: 92.31g
Keyword Butter, Carrots, Lemon, Potato, Soup, Vegetables
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