One of the most important aspects of Indian cuisine is the variety of spices. In particular, a mixture of various spices known under the general name curry is actively used. Try using it to make a hot and spicy broccoli and ginger soup.
It is necessary
-
- stalk celery root;
- 1 carrot;
- 1 onion;
- 1 pod of hot red pepper;
- 2-3 cloves of garlic;
- 4-5 cm of ginger root;
- 500 g broccoli;
- 1 mango;
- 1 tbsp dry curry mix;
- vegetable oil;
- a sprig of parsley;
- salt.
Instructions
Step 1
Make a vegetable stock. Peel the carrots, cut the onion in half, after removing the husk from it. Place vegetables in a saucepan, add celery root. Fill everything with cold water. Season with salt and cook for 40 minutes, skimming off the foam periodically. Strain the finished broth.
Step 2
Peel and grate the ginger root. Peel the red hot pepper from the seeds, and then cut into small cubes. Since pepper juice is very caustic, it is advisable to carry out all work with it with rubber gloves. Peel the remaining onion and chop finely. For speed and protection against tearing, it can be shredded in a food processor.
Step 3
Melt the butter in a skillet and sauté the onions in it for 3 minutes. Then add the pepper and ginger to the pan. Cook the mixture for another 3 minutes, then add the minced garlic. Peel and slice the mango. Divide the cauliflower by hand into inflorescences. If it has been frozen, preheat it to room temperature, for example in a microwave oven, and drain off excess water. Add cabbage and mango to other grilled foods. Sprinkle dry curry mixture on top and season with salt. Mix everything, cook covered for another 5-7 minutes. Add a little vegetable oil to the skillet if necessary to prevent the vegetables from burning.
Step 4
Transfer the mixture to a deep saucepan and add the broth. Cook for at least 10 minutes. The broccoli should be soft. Puree the prepared soup by grinding it in a food processor. Transfer the puree soup back to the pot and boil again. Pour into bowls and sprinkle each serving with parsley or cilantro. Warm Indian cakes with butter will be a good accompaniment to the soup. If you don’t have one, fluffy Armenian lavash will do. This soup can be eaten with the addition of sour cream. As a drink, you can serve berry juice or Indian masala tea, which is prepared with the addition of milk and ginger.
