Ingredients
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2
-
1
-
2
-
1
-
2
-
6
-
1
-
-
-
-
-
-
-
-
Directions
Creamy Vegetable Cumin Soup, This soup is based on a traditional Middle Eastern soup It’s unbelievably healthy and easy to make with only a few ingredients The finished soup has a wonderful creamy texture, considering there is no cream or cheese in it , tis good, My husband and I thoroughly enjoyed this soup! When making this soup, I saute’d the carrots, potatoes, and onions for 7 minutes, and only added the garlic (1 teaspoon of jarred minced garlic), the last minute of saute’ing/cooking time For the broth/liquid, used 4 cups of organic broth (as that’s all the broth I had), plus I added 2 cups of water, and I also added 1 tablespoon of chicken bouillon granules I brought the broth to a boil, then reduced the heat to a simmer, and cooked the vegetables for 30 minutes I did add 1 teaspoon of salt, and a 1/4 teaspoon of ground white pepper I loved the consistency of this soup, it was like a bisque I found this soup yields: 10 cups This was the 2nd time I made this soup, and I look forward to making it again Thank you Nasseh for sharing this recipe, as this soup was quite delish!!
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Steps
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1
Done
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Heat the Olive Oil in Large Pot Then Saute the Garlic, Carrots, Potatoes, and Onion For 5 Minutes, to Heighten Flavors. Add Broth (or Water Plus Bouillon), Cover & Cook Over Medium Heat Until Vegetables Are Tender, Around 20 Minutes. |
|
2
Done
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Pour the Soup Into a Blender & Puree Until Smooth. You May Need to Do Half at a Time. |
|
3
Done
|
Add Cumin, Salt, & Pepper Then Adjust Seasonings to Taste. If Soup Is Too Thick, Additional Water May Be Added. |
