Instructions:

Souper Spicy Vegetable Soup
Yield: 8 servings

Soup
1 ea 3" cinnamon stick
6 ea cloves
4 ea black cardamom pods
1 tsp black peppercorns
2 ea garlic cloves, chopped
1 ea 2" piece ginger, grated
1 med onion, coarsely chopped
1 cup potatoes, cubed
1 cup carrots, diced
1/2 cup green bell pepper
6 cup vegetable stock

Seasoning
1 tbsp olive oil
1 1/2 tsp black mustard seeds
1 tsp cumin seeds, whole
1 ea dried red chile, chopped
salt
2 tbsp cilantro, chopped

Using a mortar & pestle, crush the cinnamon stick, cloves, cardamom pods & peppercorns. Set aside. In a soup pot, combine all the soup ingredients with the crushed spices. Bring to a boil, reduce the heat & simmer, covered, until the vegetables are very tender, about 25 to 35 minutes. Remove from the heat & cool for 10 minutes. In batches if necessary, puree the stock & vegetables in a blender or food processor. Return to a clean pot & reheat gently.

For the seasoning, warm the olive oil in a small skillet over medium heat. When hot, put in the mustard seeds. After a few seconds, they should pop. Add the cumin seeds & dried red chile & remove from the heat. Add this mixture to the soup pot. Stir in the cilantro & salt. Check the seasoning & serve hot.