Red Pepper Soup With Toasted Cumin Seeds

“Another Indian recipe from my MIL I would like to try.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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