Spicy vegetable soup

Yield: 8 Servings MMM

Ingredients:

1 ea 3" cinnamon stick
6 ea Cloves
4 ea Black cardamom pods
1 ts Black peppercorns
2 ea Garlic cloves chopped
1 ea 2" piece ginger grated
1 md Onion coarsely chopped
1 c Potatoes cubed
1 c Carrots diced
1/2 c Green bell pepper
6 c Stock MMMMM-------------------------SEASONING------------------------------
1 tb Olive oil
1 1/2 ts Black mustard seeds
1 ts Cumin seeds whole
1 ea Dried red chile chopped Salt
2 tb Cilantro

Instructions:

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. NOTE: If you cannot find cilantro use parsley. Use whatever vegetables you like. A couple of tablespoons of nuts cooked with the vegetables adds some creaminess to the soup. Recipe by Mark Satterly