Cumin soup - post

Cumin Soup – A Flavorful Delight for Fasting Days

Welcome to the savory world of cumin soup! This simple and delicious recipe is perfect for fasting days or for moments when you want to enjoy a warm and comforting meal. I invite you to discover step by step how to prepare this soup, which will not only delight your taste buds but will also bring a unique aroma to your home.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4-6

Ingredients:

- 4-5 tablespoons of cumin seeds
- 2-3 green onions
- 1 large onion
- 3-4 carrots
- ½ parsley root
- ½ red bell pepper
- Salt, to taste
- 6-7 tablespoons of flour
- 2-3 tablespoons of dried vegetables (optional, for extra flavor)
- 4-5 tablespoons of olive oil (or sunflower oil)
- 1 teaspoon of sweet paprika

Preparation:

1. Prepare the vegetables: Start by peeling the carrots and parsley root. Cut them into 4-6 cm pieces. Also, peel the onion and cut it in half. These will add a special flavor to your soup.

2. Boil the vegetables: In a large pot, add about 4-5 liters of water and bring the chopped vegetables to a boil. Let them simmer over medium heat, covering the pot with a lid. This step will take about 10-15 minutes, during which the vegetables will release their flavor into the water.

3. Prepare the cumin mixture: In a separate saucepan, add the oil and flour. Cook them over low heat, stirring continuously, for 4-5 minutes, until the flour turns slightly golden. Be careful not to burn it, as burnt flour will give an unpleasant taste to the soup.

4. Flavor it: Add the cumin seeds and sweet paprika to the saucepan with flour. Mix well and let them sauté together for 1-2 minutes, until the flavors meld. This mixture will be the base of your soup's flavor.

5. Add the liquid: Take two ladles of the boiling water with the vegetables and add them to the saucepan with flour and cumin. Stir constantly and let it boil for 2-3 minutes. This step will help to homogenize the ingredients.

6. Combine and finish: Pour the flour and cumin mixture into the pot with the boiled vegetables. Mix everything well and let the soup simmer for about 30 minutes on low heat, covering the pot.

7. Strain and serve: After the soup has boiled, turn off the heat and strain it. If you like carrots, you can add them back to the soup to preserve their flavor. Season with salt to taste.

Serving:

Cumin soup is delicious served with croutons, which add a crunchy texture and a contrast. You can also add a few fresh parsley leaves for an extra touch of freshness.

Variations and suggestions:

- Add vegetables: You can experiment by adding other vegetables, such as celery or zucchini, to diversify the soup's flavor.
- Creamy soup: If you prefer a creamier soup, you can add a splash of plant-based cream before serving.
- Fresh parsley: A bit of chopped fresh parsley added before serving will intensify the flavors and provide a pleasant appearance.

Nutritional benefits:

This cumin soup is not only tasty but also healthy! Cumin is known for its digestive and anti-inflammatory properties. Carrots provide a rich source of vitamins, especially vitamin A, while onions and parsley are full of antioxidants. It is an excellent choice for a light yet nourishing lunch.

Frequently asked questions:

- Can I use other spices? Of course! You can replace cumin with other spices, such as coriander or turmeric, to achieve a different flavor.
- Can it be frozen? Yes, this soup can be frozen. Make sure to let it cool completely before storing it in airtight containers.
- What drinks pair well? A warm cumin soup pairs perfectly with a dry white wine or a flavored green tea.

I hope you enjoy this cumin soup recipe as much as my husband does! It's a wonderful way to treat yourself to a simple yet flavorful dish. So, put on your apron and let’s cook together!

 Ingredients: 4-5 tablespoons of cumin seeds (also known as caraway) 2-3 green onion stalks + 1 larger dried onion 3-4 carrots 1/2 parsley root 1/2 bell pepper salt flour 6-7 tablespoons 2-3 tablespoons of dried vegetables (Sylvia's recipe) 4-5 tablespoons of olive oil (sunflower) 1 teaspoon of sweet paprika

 Tags:  cumin green onion pepper