Best Indian National Soup – MyDailyMoment
Exotic Anglo-Indian soup with eggplant, pistachios, and potatoes—simmered for 4-5 hours for a thick, brownish chili-like consistency. Perfect for satisfying family cravings!
Ingredients
- 128 floz water
- 6 cup(s) vegetable broth
- 2 potatoes
- 2 potatoes, peeled and sliced
- 2 carrots, peeled and sliced
- 2 stalks celery, with tops
- 2 cup(s) peeled and diced eggplant
- 1 medium onion, chopped
- 1 cup(s) frozen yellow corn
- 5 33/100 ounce(s) canned roasted red pepper, diced
- 1/2 cup(s) tomato sauce
- 1/2 cup(s) shelled pistachios
- 1/2 cup(s) roasted cashews
- 8 tablespoon(s) chopped fresh Italian parsley
- 1/4 cup(s) lemon juice
- 1/4 cup(s) butter
- 9 teaspoon(s) sugar
- 1/2 teaspoon(s) curry powder
- 1/2 teaspoon(s) pepper
- 1/4 teaspoon(s) thyme
- 1/4 teaspoon(s) bay leaves (1 bay leaf)
- 1/8 teaspoon(s) marjoram
- 1/8 teaspoon(s) nutmeg
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