Ingredients
1 tbsp Olive Oil
1 tsp Cumin Seeds
1 Onion, diced
2-3 Carrots, diced
1 Potato, diced
1 tbsp Celery, diced
Salt to taste
2-3 Garlic, crushed
2 tbsp Worcestershire Sauce
1 tsp Kashmiri Red Chilli powder
½ cup Tomato puree
200 ml Vegetable Stock
Salt to taste
1 tsp Thyme, finely chopped
Coriander sprig for garnish
Baguette
Olive Oil
Process
- Take a heavy bottom pan, add olive oil, cumin seeds, onions and sauté till translucent.
- Add carrots, potato, celery and cook for another minute.
- Now add salt, garlic, Worcestershire sauce and red chilli powder, stir well.
- Then add tomato puree, vegetable stock, salt and thyme, cook it until vegetables soften.
- Once done, serve in a soup bowl with bread slices.
- Garnish with coriander sprig and drizzle olive oil on bread and soup.
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