Spicy Vegetable Soup
A carrot, celery tomato soup with added spices perfect for long dark winter nights.
Dec 14, 2006
Spicy Vegetable Soup with carrots, celery and tomatoes is great just before dinner or a meal in itself.
Here’s a great family favorite. The perfect soup if you are a vegetarian or even if you’re not. Have it before dinner or with some noodles or couscous or split peas.
SPICY VEGETABLE SOUP
- 2 large diced onions
- Oil for frying
- 1 can- 14 oz crushed or diced tomatoes
- 1 tablespoon finely chopped parsley
- 2 carrots diced
- 3 celery stalks diced
- 1 ½ tsp turmeric
- 1 tsp pepper
- 1 tsp paprika
- salt to taste
- 1 tablespoon vegetable soup powder
In a large heavy pot, heat the oil, when hot, add and stir onions, stir until golden brown.
Then add tomatoes, parsley, and spices. Stir until liquid has disappeared then add vegetables stir for 1 to 2 minutes. Add enough water to cover the vegetables and a little more if you want it thinner. Boil then simmer until carrots are soft.
For a complete meal add couscous, boiled noodles or boiled soft split peas. Boil the split peas separately and add to soup.
For more soup ideas see:
And Vegetable Index
The copyright of the article Spicy Vegetable Soup in Seasonal Cooking is owned by Devorah Stone. Permission to republish Spicy Vegetable Soup in print or online must be granted by the author in writing.
